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Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!","avatar":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Cucina Testa Rossa | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/laura-pauli"},"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"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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_104172":{"type":"posts","id":"bayareabites_104172","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104172","score":null,"sort":[1450137775000]},"guestAuthors":[],"slug":"cookies-galore-bay-area-bites-christmas-cookie-swap","title":"Cookies Galore! Bay Area Bites Christmas Cookie Swap","publishDate":1450137775,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap!","status":"publish","parent":0,"modified":1481588502,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":408},"headData":{"title":"Cookies Galore! Bay Area Bites Christmas Cookie Swap | KQED","description":"With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104172 http://ww2.kqed.org/bayareabites/?p=104172","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/14/cookies-galore-bay-area-bites-christmas-cookie-swap/","disqusTitle":"Cookies Galore! Bay Area Bites Christmas Cookie Swap","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104172/cookies-galore-bay-area-bites-christmas-cookie-swap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","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/104172/cookies-galore-bay-area-bites-christmas-cookie-swap","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_15118","bayareabites_8603","bayareabites_15119"],"featImg":"bayareabites_104836","label":"source_bayareabites_104172"},"bayareabites_104062":{"type":"posts","id":"bayareabites_104062","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104062","score":null,"sort":[1449849608000]},"guestAuthors":[],"slug":"christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","publishDate":1449849608,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. 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\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cp>https://youtu.be/rNE3MjVI5jY\u003c/p>\n\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","status":"publish","parent":0,"modified":1481588589,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":715},"headData":{"title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees | KQED","description":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104062 http://ww2.kqed.org/bayareabites/?p=104062","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/","disqusTitle":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. 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\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rNE3MjVI5jY'\n title='//www.youtube.com/embed/rNE3MjVI5jY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \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/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_15133","bayareabites_2016","bayareabites_2716","bayareabites_3149","bayareabites_8603"],"featImg":"bayareabites_104606","label":"source_bayareabites_104062"},"bayareabites_104070":{"type":"posts","id":"bayareabites_104070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104070","score":null,"sort":[1449763228000]},"guestAuthors":[],"slug":"christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","publishDate":1449763228,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","status":"publish","parent":0,"modified":1481589483,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":576},"headData":{"title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents | KQED","description":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104070 http://ww2.kqed.org/bayareabites/?p=104070","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/","disqusTitle":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_15130","bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_138","bayareabites_12796","bayareabites_8603","bayareabites_15119"],"featImg":"bayareabites_104498","label":"source_bayareabites_104070"},"bayareabites_36610":{"type":"posts","id":"bayareabites_36610","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36610","score":null,"sort":[1324742432000]},"guestAuthors":[],"slug":"on-traditions-and-cocktails","title":"On Holiday Traditions and Cocktails","publishDate":1324742432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon talks about holiday traditions, and includes a warming whiskey-based cocktail called the Stone Fence. ","status":"publish","parent":0,"modified":1324666929,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":736},"headData":{"title":"On Holiday Traditions and Cocktails | KQED","description":"Megan Gordon talks about holiday traditions, and includes a warming whiskey-based cocktail called the Stone Fence. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"36610 http://blogs.kqed.org/bayareabites/?p=36610","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/24/on-traditions-and-cocktails/","disqusTitle":"On Holiday Traditions and Cocktails","path":"/bayareabites/36610/on-traditions-and-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \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>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36610/on-traditions-and-cocktails","authors":["5072"],"categories":["bayareabites_1244","bayareabites_1763"],"tags":["bayareabites_799","bayareabites_558","bayareabites_8647","bayareabites_89","bayareabites_8603"],"featImg":"bayareabites_36611","label":"bayareabites"},"bayareabites_35484":{"type":"posts","id":"bayareabites_35484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35484","score":null,"sort":[1322838051000]},"guestAuthors":[],"slug":"rejoice-arizmendi-bakerys-remarkable-fruitcake","title":"Rejoice: Arizmendi Bakery's Remarkable Fruitcake","publishDate":1322838051,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ","status":"publish","parent":0,"modified":1322954407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":892},"headData":{"title":"Rejoice: Arizmendi Bakery's Remarkable Fruitcake | KQED","description":"Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"35484 http://blogs.kqed.org/bayareabites/?p=35484","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/02/rejoice-arizmendi-bakerys-remarkable-fruitcake/","disqusTitle":"Rejoice: Arizmendi Bakery's Remarkable Fruitcake","path":"/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\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>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_723","bayareabites_9955","bayareabites_558","bayareabites_1694","bayareabites_8603"],"featImg":"bayareabites_36011","label":"bayareabites"},"bayareabites_20302":{"type":"posts","id":"bayareabites_20302","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20302","score":null,"sort":[1293120031000]},"guestAuthors":[],"slug":"trouble-free-holiday-breakfast-strata","title":"Trouble-Free Christmas Breakfast Strata","publishDate":1293120031,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n","blocks":[],"excerpt":"Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ","status":"publish","parent":0,"modified":1449087375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":674},"headData":{"title":"Trouble-Free Christmas Breakfast Strata | KQED","description":"Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20302 http://blogs.kqed.org/bayareabites/?p=20302","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/","disqusTitle":"Trouble-Free Christmas Breakfast Strata","path":"/bayareabites/20302/trouble-free-holiday-breakfast-strata","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20302/trouble-free-holiday-breakfast-strata","authors":["5016"],"series":["bayareabites_15122"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_477","bayareabites_731","bayareabites_558","bayareabites_33","bayareabites_69","bayareabites_8638","bayareabites_8637","bayareabites_8603"],"featImg":"bayareabites_20304","label":"bayareabites_15122"},"bayareabites_20264":{"type":"posts","id":"bayareabites_20264","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20264","score":null,"sort":[1292954459000]},"guestAuthors":[],"slug":"constructing-a-gluten-free-christmas-dinner","title":"Constructing A Gluten-Free Christmas Dinner","publishDate":1292954459,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A gluten-free Christmas dinner is easy to prepare when you've got a list of trusty recipes to guide you.","status":"publish","parent":0,"modified":1449087659,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":541},"headData":{"title":"Constructing A Gluten-Free Christmas Dinner | KQED","description":"A gluten-free Christmas dinner is easy to prepare when you've got a list of trusty recipes to guide you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20264 http://blogs.kqed.org/bayareabites/?p=20264","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/21/constructing-a-gluten-free-christmas-dinner/","disqusTitle":"Constructing A Gluten-Free Christmas Dinner","path":"/bayareabites/20264/constructing-a-gluten-free-christmas-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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/20264/constructing-a-gluten-free-christmas-dinner","authors":["5120"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_138","bayareabites_8603"],"featImg":"bayareabites_20265","label":"bayareabites_15122"},"bayareabites_477":{"type":"posts","id":"bayareabites_477","meta":{"index":"posts_1591205157","site":"bayareabites","id":"477","score":null,"sort":[1166278140000]},"guestAuthors":[],"slug":"buon-natale-joyeux-noel-a-christmas-menu","title":"Buon Natale! Joyeux Noel! A Christmas Menu","publishDate":1166278140,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1292455594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":1405},"headData":{"title":"Buon Natale! Joyeux Noel! A Christmas Menu | KQED","description":"No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"477 http://blogs.kqed.org/bayareabites/2006/12/16/buon-natale-joyeux-noel-a-christmas-menu/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/12/16/buon-natale-joyeux-noel-a-christmas-menu/","disqusTitle":"Buon Natale! Joyeux Noel! A Christmas Menu","path":"/bayareabites/477/buon-natale-joyeux-noel-a-christmas-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \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>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/477/buon-natale-joyeux-noel-a-christmas-menu","authors":["5024"],"categories":["bayareabites_752","bayareabites_1763"],"tags":["bayareabites_558","bayareabites_8603"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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