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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104060":{"type":"posts","id":"bayareabites_104060","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104060","score":null,"sort":[1449676830000]},"guestAuthors":[],"slug":"christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","title":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars","publishDate":1449676830,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.","status":"publish","parent":0,"modified":1481592436,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":742},"headData":{"title":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars | KQED","description":"Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104060 http://ww2.kqed.org/bayareabites/?p=104060","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/","disqusTitle":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104060/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104060/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_1079","bayareabites_15121"],"featImg":"bayareabites_104440","label":"source_bayareabites_104060"},"bayareabites_103178":{"type":"posts","id":"bayareabites_103178","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103178","score":null,"sort":[1448200828000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","title":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)","publishDate":1448200828,"format":"image","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.","status":"publish","parent":0,"modified":1571962010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":364},"headData":{"title":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) | KQED","description":"Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103178 http://ww2.kqed.org/bayareabites/?p=103178","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/","disqusTitle":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103178/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103178/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","authors":["5015","5014"],"series":["bayareabites_15101"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15073","bayareabites_151","bayareabites_546","bayareabites_1079","bayareabites_215","bayareabites_439","bayareabites_530","bayareabites_8547","bayareabites_2962"],"featImg":"bayareabites_103566","label":"source_bayareabites_103178"},"bayareabites_95249":{"type":"posts","id":"bayareabites_95249","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95249","score":null,"sort":[1430755220000]},"guestAuthors":[],"slug":"mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","publishDate":1430755220,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","status":"publish","parent":0,"modified":1556669976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":699},"headData":{"title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam | KQED","description":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95249 http://ww2.kqed.org/bayareabites/?p=95249","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/04/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam/","disqusTitle":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","path":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95594,95593,95592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95599,95608,95595,95600,95601","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95602,95597,95596,95604,95586,95588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_833","bayareabites_347","bayareabites_1079","bayareabites_16401","bayareabites_3992","bayareabites_8238","bayareabites_10409"],"featImg":"bayareabites_95583","label":"bayareabites"},"bayareabites_94566":{"type":"posts","id":"bayareabites_94566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94566","score":null,"sort":[1430582415000]},"guestAuthors":[],"slug":"its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","title":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise","publishDate":1430582415,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95481,95483,95482,95480\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95491,95490,95488,95487,95486,95503,95635,95505\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95499,95502,95493,95497\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.","status":"publish","parent":0,"modified":1556738326,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":646},"headData":{"title":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise | KQED","description":"Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94566 http://ww2.kqed.org/bayareabites/?p=94566","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/","disqusTitle":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise","path":"/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95481,95483,95482,95480","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95491,95490,95488,95487,95486,95503,95635,95505","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95499,95502,95493,95497","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11726","bayareabites_1079","bayareabites_1292","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_95495","label":"bayareabites"},"bayareabites_86196":{"type":"posts","id":"bayareabites_86196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86196","score":null,"sort":[1408814460000]},"guestAuthors":[],"slug":"throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","publishDate":1408814460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","status":"publish","parent":0,"modified":1528227622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":671},"headData":{"title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad | KQED","description":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86196 http://blogs.kqed.org/bayareabites/?p=86196","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/","disqusTitle":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","path":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_16176","bayareabites_13693","bayareabites_3050","bayareabites_11765","bayareabites_1079","bayareabites_538","bayareabites_1815","bayareabites_218","bayareabites_13692","bayareabites_12689"],"featImg":"bayareabites_86580","label":"bayareabites"},"bayareabites_84432":{"type":"posts","id":"bayareabites_84432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84432","score":null,"sort":[1404445946000]},"guestAuthors":[],"slug":"summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","title":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz","publishDate":1404445946,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84555,84553,84560,84559,84550,84551\"]\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.","status":"publish","parent":0,"modified":1550609574,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":378},"headData":{"title":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz | KQED","description":"Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84432 http://blogs.kqed.org/bayareabites/?p=84432","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/","disqusTitle":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz","path":"/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"84555,84553,84560,84559,84550,84551","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_504","bayareabites_89","bayareabites_1213","bayareabites_1079","bayareabites_4141","bayareabites_14738","bayareabites_3682","bayareabites_13083"],"featImg":"bayareabites_84569","label":"bayareabites"},"bayareabites_11791":{"type":"posts","id":"bayareabites_11791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11791","score":null,"sort":[1269893599000]},"guestAuthors":[],"slug":"celebrating-spring-with-lemon-desserts","title":"Celebrating Spring with Lemon Desserts","publishDate":1269893599,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n","blocks":[],"excerpt":"Spring has sprung in the city! There is asparagus in the markets, flowers popping up at the corner store by my place, and it's no longer getting dark at 5:30. Hallelujah. For me, that generally means going for runs after work instead of hunkering down, making lots of fresh salads for dinner, and doing a little spring time baking. So here is a lovely recipe for a lemon pudding cake -- I made it with lemons from my mom's tree in Marin and had the other ingredients in the fridge. It's relatively simple, light, and perfectly tart. ","status":"publish","parent":0,"modified":1269895608,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":820},"headData":{"title":"Celebrating Spring with Lemon Desserts | KQED","description":"Spring has sprung in the city! There is asparagus in the markets, flowers popping up at the corner store by my place, and it's no longer getting dark at 5:30. Hallelujah. For me, that generally means going for runs after work instead of hunkering down, making lots of fresh salads for dinner, and doing a little spring time baking. So here is a lovely recipe for a lemon pudding cake -- I made it with lemons from my mom's tree in Marin and had the other ingredients in the fridge. It's relatively simple, light, and perfectly tart. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11791 http://blogs.kqed.org/bayareabites/?p=11791","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/29/celebrating-spring-with-lemon-desserts/","disqusTitle":"Celebrating Spring with Lemon Desserts","path":"/bayareabites/11791/celebrating-spring-with-lemon-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11791/celebrating-spring-with-lemon-desserts","authors":["5072"],"categories":["bayareabites_1653","bayareabites_1927","bayareabites_12"],"tags":["bayareabites_1066","bayareabites_1079","bayareabites_3653","bayareabites_3667","bayareabites_1892","bayareabites_706","bayareabites_200"],"label":"bayareabites"},"bayareabites_2342":{"type":"posts","id":"bayareabites_2342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2342","score":null,"sort":[1236694671000]},"guestAuthors":[],"slug":"pistachio-lemon-linguini","title":"Pistachio Lemon Linguini","publishDate":1236694671,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pistachio-lemon-linguini-002.jpg\" alt=\"pistachio lemon linguini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2345\">\u003c/p>\n\u003cp>There I was, sitting at the handsome bar of \u003ca href=\"http://www.barstuzzichini.com/\">Bar Stuzzichini\u003c/a>, off Union Square in NYC, completely zoned out to all the pretty people around me drinking their sexy apertivi and buxom glasses of vino. \u003c/p>\n\u003cp>Plenty of time for all that revelry in a second. First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\u003c/p>\n\u003cp>The thick sauce and homemade pasta was rich and comforting. It was creamy, but not too creamy, and there was no heaviness to it. The perfume of the lemon zest reminded me of Sicily. The pistachios added crunch, interest, and more visions of sultry Mediterranean nights. Topped with buttery parmigiano-reggiano, this was perfection sitting in front of me. \u003c/p>\n\u003cp>I had to have it. Not just for dinner on this particular evening, but to enjoy whenever I pleased, wherever I wandered to in life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m not the greatest at creating recipes out of thin air, but if I do say so myself, this is pretty darn close to what I fell in love with that night at Bar Stuzzichini. Now if only I could summon those sexy apertivi to magically appear in my hand.\u003c/p>\n\u003cp>\u003cstrong>Pistachio Lemon Linguini\u003c/strong>\u003cbr>\n\u003cem>Inspiration from Bar Stuzzichini\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound linguini\u003cbr>\n1 cup finely chopped onion (about 1 medium onion)\u003cbr>\n2 tablespoons butter\u003cbr>\n2 tablespoons olive oil\u003cbr>\n3 tablespoons all-purpose flour\u003cbr>\n2 cups milk\u003cbr>\n2 cups vegetable or chicken stock\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\n2 tablespoons lemon zest (2 large lemons)\u003cbr>\n4 tablespoons lemon juice\u003cbr>\n1 cup roughly chopped pistachios\u003cbr>\n1 cup grated parmigiano-reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cook pasta in well-salted water until al dente.\u003c/p>\n\u003cp>2. While the pasta cooks, melt the butter in heavy saucepan over moderately low heat. Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.\u003c/p>\n\u003cp>3. Pour the mixture through a fine-mesh sieve. Discard the solids.\u003c/p>\n\u003cp>4. Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano. \u003c/p>\n\u003cp>5. Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish the dish with more shaved parmigiano.\u003c/p>\n\n","blocks":[],"excerpt":"First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\r\n","status":"publish","parent":0,"modified":1236645495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":459},"headData":{"title":"Pistachio Lemon Linguini | KQED","description":"First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized Maccheroni alla Chitarra, strands of pasta coated in a pistachio and lemon cream sauce.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2342 http://blogs.kqed.org/bayareabites/?p=2342","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/10/pistachio-lemon-linguini/","disqusTitle":"Pistachio Lemon Linguini","path":"/bayareabites/2342/pistachio-lemon-linguini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pistachio-lemon-linguini-002.jpg\" alt=\"pistachio lemon linguini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2345\">\u003c/p>\n\u003cp>There I was, sitting at the handsome bar of \u003ca href=\"http://www.barstuzzichini.com/\">Bar Stuzzichini\u003c/a>, off Union Square in NYC, completely zoned out to all the pretty people around me drinking their sexy apertivi and buxom glasses of vino. \u003c/p>\n\u003cp>Plenty of time for all that revelry in a second. First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\u003c/p>\n\u003cp>The thick sauce and homemade pasta was rich and comforting. It was creamy, but not too creamy, and there was no heaviness to it. The perfume of the lemon zest reminded me of Sicily. The pistachios added crunch, interest, and more visions of sultry Mediterranean nights. Topped with buttery parmigiano-reggiano, this was perfection sitting in front of me. \u003c/p>\n\u003cp>I had to have it. Not just for dinner on this particular evening, but to enjoy whenever I pleased, wherever I wandered to in life. \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’m not the greatest at creating recipes out of thin air, but if I do say so myself, this is pretty darn close to what I fell in love with that night at Bar Stuzzichini. Now if only I could summon those sexy apertivi to magically appear in my hand.\u003c/p>\n\u003cp>\u003cstrong>Pistachio Lemon Linguini\u003c/strong>\u003cbr>\n\u003cem>Inspiration from Bar Stuzzichini\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound linguini\u003cbr>\n1 cup finely chopped onion (about 1 medium onion)\u003cbr>\n2 tablespoons butter\u003cbr>\n2 tablespoons olive oil\u003cbr>\n3 tablespoons all-purpose flour\u003cbr>\n2 cups milk\u003cbr>\n2 cups vegetable or chicken stock\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\n2 tablespoons lemon zest (2 large lemons)\u003cbr>\n4 tablespoons lemon juice\u003cbr>\n1 cup roughly chopped pistachios\u003cbr>\n1 cup grated parmigiano-reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cook pasta in well-salted water until al dente.\u003c/p>\n\u003cp>2. While the pasta cooks, melt the butter in heavy saucepan over moderately low heat. Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.\u003c/p>\n\u003cp>3. Pour the mixture through a fine-mesh sieve. Discard the solids.\u003c/p>\n\u003cp>4. Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano. \u003c/p>\n\u003cp>5. Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish the dish with more shaved parmigiano.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2342/pistachio-lemon-linguini","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_1079","bayareabites_1880","bayareabites_1881"],"label":"bayareabites"},"bayareabites_1114":{"type":"posts","id":"bayareabites_1114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1114","score":null,"sort":[1212242454000]},"guestAuthors":[],"slug":"raspberry-almond-shortcake","title":"Raspberry Almond Shortcake ","publishDate":1212242454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/raspberry-shortcake.jpg\" alt=\"raspberry shortcake\" align=\"left\">I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term \u003ca href=\"http://www.randomhouse.com/wotd/index.pperl?date=19980413\">\"blowing a raspberry.\"\u003c/a> How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late 1800s when some witty Brits thought the sound they produced when making derisive spitting noises sounded like flatulence. As \"raspberry tart\" rhymes with \"fart\" (a word that never ceases to incite giggles with my daughters and I'm sure was hilariously funny back then as well) the term was born. Makes no sense to me, but apparently it's part of a British rhyming tradition. As my family is originally from New York City, I'm more able to understand the reasons behind why someone would blow a raspberry (or give a Bronx cheer) than the etymology behind it.\u003c/p>\n\u003cp>So what does this all have to do with shortcake and berries? Well, not much other than I adore raspberries and have been contemplating how wonderful they are, particularly now, when they're in season and reasonably affordable. My mind also has a tendency to wander into etymological corners -- a trait I once assumed was charming, but now fear makes people nod off -- and this is where it led me as I stared at a beautiful mountain of raspberries in Whole Foods the other day. \u003c/p>\n\u003cp>Now that raspberries are in season, I want to gorge myself on them, sucking up their potent antioxidants and sweet juiciness. Earlier this year, I stopped buying raspberries (and all berries) when they're out of season because they're usually grown in Mexico, often with the help of strong pesticides that end up \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">killing off song bird populations\u003c/a>. Out of a sense of environmental responsibility and guilt, my family and I have gone a long hard winter without berries and we are ripe (excuse the pun) for indulging ourselves. \u003c/p>\n\u003cp>To celebrate raspberry season, I decided to indulge in a dessert where the raspberries are fresh and uncooked. I wanted to pay tribute to their sweet unadulterated plumpness, and so paired them with a slightly-sweet (but not too sweet) shortcake with whipped cream. As I love the flavor of almonds with raspberries, I added some nuts to the shortcake. The result was everything I had hoped for: a fresh burst of raspberry flavor atop buttery shortcakes, finished off with pillowy whipped cream and a hint of almond crunchiness. It was really the antithesis of a Bronx cheer.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Almond Shortcake\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients for shortcakes:\u003c/strong>\u003cbr>\n2 ½ cups flour\u003cbr>\n½ cup sugar\u003cbr>\n1 Tbsp baking powder\u003cbr>\n½ tsp salt\u003cbr>\n¼ cup chopped toasted almonds\u003cbr>\n6 Tbsp cold butter\u003cbr>\n1 cup whole milk\u003cbr>\n½ tsp almond extract\u003c/p>\n\u003cp>\u003cstrong>Ingredients for topping:\u003c/strong>\u003cbr>\n4 cups raspberries\u003cbr>\n½ cup sugar\u003cbr>\n½ tsp lemon juice\u003cbr>\n2 cups whipping cream\u003cbr>\n½ cup powdered sugar\u003cbr>\n1 tsp vanilla extract\u003cbr>\nToasted almond slivers for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003c/p>\n\u003cp>2. Add flour, sugar, baking powder, salt and almonds in a large bowl. Whisk to mix thoroughly.\u003c/p>\n\u003cp>3. Cut in the butter (you can either do this by hand with a pastry cutter or with your fingers. If you have a food processor, just pulse about ten times).\u003c/p>\n\u003cp>4. Add the almond extract to the milk and then add to the flour mixture.\u003c/p>\n\u003cp>5. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk.\u003c/p>\n\u003cp>6. Cut with a biscuit cutter (if you don't have one, you can use a jar or ramekin) and place onto a baking dish or large cast iron pan. \u003c/p>\n\u003cp>7. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.\u003c/p>\n\u003cp>8. Mix berries, sugar and lemon juice in a bowl and set aside for at least 10 minutes.\u003c/p>\n\u003cp>9. Beat cream with powdered sugar and vanilla until whipped (but not too long or you'll have butter).\u003c/p>\n\u003cp>10. When ready to serve, slice each shortcake in half. Top the bottom with a healthy dollop of whipped cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Serve.\u003c/p>\n\u003cp>\u003cstrong>Lemon Buttermilk shortcake alternative:\u003c/strong>\u003cbr>\n1. Substitute buttermilk for the milk.\u003cbr>\n2. Remove the almonds and almond extract.\u003cbr>\n3. Add 1 Tbsp lemon zest.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Strawberry shortcake alternative:\u003c/strong>\u003cbr>\n1. Use strawberries instead of raspberries.\u003cbr>\n2. Use the buttermilk shortcake alternative for the pastry.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1212242700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":779},"headData":{"title":"Raspberry Almond Shortcake | KQED","description":"I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term "blowing a raspberry." How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1114 http://blogs.kqed.org/bayareabites/2008/05/31/raspberry-almond-shortcake/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/31/raspberry-almond-shortcake/","disqusTitle":"Raspberry Almond Shortcake ","path":"/bayareabites/1114/raspberry-almond-shortcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/raspberry-shortcake.jpg\" alt=\"raspberry shortcake\" align=\"left\">I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term \u003ca href=\"http://www.randomhouse.com/wotd/index.pperl?date=19980413\">\"blowing a raspberry.\"\u003c/a> How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late 1800s when some witty Brits thought the sound they produced when making derisive spitting noises sounded like flatulence. As \"raspberry tart\" rhymes with \"fart\" (a word that never ceases to incite giggles with my daughters and I'm sure was hilariously funny back then as well) the term was born. Makes no sense to me, but apparently it's part of a British rhyming tradition. As my family is originally from New York City, I'm more able to understand the reasons behind why someone would blow a raspberry (or give a Bronx cheer) than the etymology behind it.\u003c/p>\n\u003cp>So what does this all have to do with shortcake and berries? Well, not much other than I adore raspberries and have been contemplating how wonderful they are, particularly now, when they're in season and reasonably affordable. My mind also has a tendency to wander into etymological corners -- a trait I once assumed was charming, but now fear makes people nod off -- and this is where it led me as I stared at a beautiful mountain of raspberries in Whole Foods the other day. \u003c/p>\n\u003cp>Now that raspberries are in season, I want to gorge myself on them, sucking up their potent antioxidants and sweet juiciness. Earlier this year, I stopped buying raspberries (and all berries) when they're out of season because they're usually grown in Mexico, often with the help of strong pesticides that end up \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">killing off song bird populations\u003c/a>. Out of a sense of environmental responsibility and guilt, my family and I have gone a long hard winter without berries and we are ripe (excuse the pun) for indulging ourselves. \u003c/p>\n\u003cp>To celebrate raspberry season, I decided to indulge in a dessert where the raspberries are fresh and uncooked. I wanted to pay tribute to their sweet unadulterated plumpness, and so paired them with a slightly-sweet (but not too sweet) shortcake with whipped cream. As I love the flavor of almonds with raspberries, I added some nuts to the shortcake. The result was everything I had hoped for: a fresh burst of raspberry flavor atop buttery shortcakes, finished off with pillowy whipped cream and a hint of almond crunchiness. It was really the antithesis of a Bronx cheer.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Almond Shortcake\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients for shortcakes:\u003c/strong>\u003cbr>\n2 ½ cups flour\u003cbr>\n½ cup sugar\u003cbr>\n1 Tbsp baking powder\u003cbr>\n½ tsp salt\u003cbr>\n¼ cup chopped toasted almonds\u003cbr>\n6 Tbsp cold butter\u003cbr>\n1 cup whole milk\u003cbr>\n½ tsp almond extract\u003c/p>\n\u003cp>\u003cstrong>Ingredients for topping:\u003c/strong>\u003cbr>\n4 cups raspberries\u003cbr>\n½ cup sugar\u003cbr>\n½ tsp lemon juice\u003cbr>\n2 cups whipping cream\u003cbr>\n½ cup powdered sugar\u003cbr>\n1 tsp vanilla extract\u003cbr>\nToasted almond slivers for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003c/p>\n\u003cp>2. Add flour, sugar, baking powder, salt and almonds in a large bowl. Whisk to mix thoroughly.\u003c/p>\n\u003cp>3. Cut in the butter (you can either do this by hand with a pastry cutter or with your fingers. If you have a food processor, just pulse about ten times).\u003c/p>\n\u003cp>4. Add the almond extract to the milk and then add to the flour mixture.\u003c/p>\n\u003cp>5. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk.\u003c/p>\n\u003cp>6. Cut with a biscuit cutter (if you don't have one, you can use a jar or ramekin) and place onto a baking dish or large cast iron pan. \u003c/p>\n\u003cp>7. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.\u003c/p>\n\u003cp>8. Mix berries, sugar and lemon juice in a bowl and set aside for at least 10 minutes.\u003c/p>\n\u003cp>9. Beat cream with powdered sugar and vanilla until whipped (but not too long or you'll have butter).\u003c/p>\n\u003cp>10. When ready to serve, slice each shortcake in half. Top the bottom with a healthy dollop of whipped cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Serve.\u003c/p>\n\u003cp>\u003cstrong>Lemon Buttermilk shortcake alternative:\u003c/strong>\u003cbr>\n1. Substitute buttermilk for the milk.\u003cbr>\n2. Remove the almonds and almond extract.\u003cbr>\n3. Add 1 Tbsp lemon zest.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Strawberry shortcake alternative:\u003c/strong>\u003cbr>\n1. Use strawberries instead of raspberries.\u003cbr>\n2. Use the buttermilk shortcake alternative for the pastry.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1114/raspberry-almond-shortcake","authors":["5016"],"categories":["bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_1085","bayareabites_1079","bayareabites_1082","bayareabites_1084","bayareabites_1083","bayareabites_1078","bayareabites_1012"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/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. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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