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style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","status":"publish","parent":0,"modified":1555519458,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":957},"headData":{"title":"Where to Have Easter Brunch Around the Bay Area | KQED","description":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133325 https://ww2.kqed.org/bayareabites/?p=133325","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/10/where-to-have-easter-brunch-around-the-bay-area/","disqusTitle":"Where to Have Easter Brunch Around the Bay Area","path":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107930","label":"DIY Your Easter Brunch "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\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>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","authors":["11590"],"categories":["bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_2332","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_3328","bayareabites_1368","bayareabites_2044","bayareabites_367","bayareabites_14757","bayareabites_14745","bayareabites_14746"],"featImg":"bayareabites_133331","label":"bayareabites"},"bayareabites_126316":{"type":"posts","id":"bayareabites_126316","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126316","score":null,"sort":[1522431151000]},"guestAuthors":[],"slug":"hot-agnostic-buns-a-proposal-for-a-pagan-christian-secular-easter-treat","title":"Hot Agnostic Buns: A Proposal For A Pagan-Christian-Secular Easter Treat","publishDate":1522431151,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It's no secret that Easter, a Christian holiday that celebrates the resurrection of Jesus Christ, has deep ties to ancient pagan rituals celebrating the renewal of spring.\u003c/p>\n\u003cp>And hot cross buns, the classic Easter treat, is a perfect example of how traditional foods can be repurposed to support new ideas and beliefs.\u003c/p>\n\u003cp>Traditional hot cross buns — a sweetly spiced bread, studded with dried fruit and decorated with a cross made of dough or icing — have historically been served on Good Friday. In 1592, Queen Elizabeth I decided that crossed buns would only be sold on Good Friday, Christmas and at burials. Whether her decree was due to \u003ca href=\"https://www.smithsonianmag.com/smart-news/five-great-myths-about-hot-cross-buns-traditional-pre-easter-pastry-180951130/\">superstition\u003c/a> or politics, it eventually turned hot cross buns into the Good Friday treat we enjoy today.\u003c/p>\n\u003cp>But long before that, this popular Christian Easter treat got its start as a pagan spring custom.\u003c/p>\n\u003cp>In her book \u003cem>Holiday Symbols And Customs\u003c/em>, author Sue Ellen Thompson writes, \"The pagans worshiped the goddess Eostre by serving tiny cakes, often decorated with a cross, at their annual spring festival. When archaeologists excavated the city of Herculaneum in southwestern Italy, which had been buried under volcanic ash and lava since 79 C.E., they found two small loaves, each with a cross on it, among the ruins.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Christians later adopted hot cross buns and repurposed the symbol, just like they did with other pagan springtime customs such as bunnies and eggs, which are tokens for fertility and birth. The cross is thought to have originally represented the phases of the moon or the four seasons. In the Christian tradition, it now symbolizes the crucifixion and resurrection of Jesus Christ.\u003c/p>\n\u003cp>Hot cross buns have enjoyed a centuries-long connection with the Easter holidays in many Christian countries.\u003c/p>\n\u003cp>But times may be changing. According to an extensive 2014 survey by the \u003ca href=\"http://www.pewforum.org/2015/05/12/americas-changing-religious-landscape/\">Pew Research Center\u003c/a>, the percentage of Christians in the U.S. is falling, while the percentage of those who identify as \"religiously unaffiliated\" is rising. This change is taking place across all demographics. Regardless of age, race, sex and education level, Americans are increasingly moving away from Christianity in favor of identifying as atheist, agnostic or non-religious.\u003c/p>\n\u003cp>The Pew study also found that not only is the religiously unaffiliated group of people on the rise but that they're also growing more secular as they age. In the 2007 \u003ca href=\"http://www.pewresearch.org/2009/11/09/religious-landscape-survey-data-release/\">study\u003c/a>, 25 percent of the non-religious participants called themselves atheists or agnostics, while the other 75 percent identified their religion as \"nothing in particular\" and reported varying degrees of the importance of religion in their lives. Seven years later, the \u003ca href=\"https://www.washingtonpost.com/news/acts-of-faith/wp/2015/05/12/christianity-faces-sharp-decline-as-americans-are-becoming-even-less-affiliated-with-religion/?utm_term=.9166ba901da4\">survey\u003c/a> found that the atheist and the agnostic portion of the non-religious group has grown to 31 percent.\u003c/p>\n\u003cp>So why not, in the spirit of inclusiveness, celebrate our changing religious landscape through our food? Hot cross buns morphed once, they could morph again.\u003c/p>\n\u003cp>Come Good Friday, all you need is a \u003ca href=\"https://www.kingarthurflour.com/recipes/easy-hot-cross-buns-recipe\">good recipe\u003c/a> and a creative decorating technique to make your own hot agnostic buns. For your Christian relatives, there's the simple cross. For your agnostics, the question mark. Lastly, for the \"black sheep\" of the family — whether they are atheists or anti-sugar — just leave the buns plain.\u003c/p>\n\u003cp>Worst-case scenario: If your extended family loses its appetite over a little icing, at least you'll have a delicious breakfast treat all weekend long.\u003c/p>\n\u003cp>\u003cem> Kim Vukovich is a food and culture writer based in San José. Find her on Twitter \u003ca href=\"https://twitter.com/kim_vuk\">@kim_vuk\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Hot cross buns have been an Easter treat for centuries. But before that, pagans exchanged them as part of a spring ritual celebrating the four seasons or the phases of the moon. Can they morph again?","status":"publish","parent":0,"modified":1554149825,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":588},"headData":{"title":"Hot Agnostic Buns: A Proposal For A Pagan-Christian-Secular Easter Treat | KQED","description":"Hot cross buns have been an Easter treat for centuries. But before that, pagans exchanged them as part of a spring ritual celebrating the four seasons or the phases of the moon. Can they morph again?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126316 https://ww2.kqed.org/bayareabites/?p=126316","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/30/hot-agnostic-buns-a-proposal-for-a-pagan-christian-secular-easter-treat/","disqusTitle":"Hot Agnostic Buns: A Proposal For A Pagan-Christian-Secular Easter Treat","source":"Holidays and Traditions","sourceUrl":"https://www.kqed.org/bayareabites/category/holidays-and-traditions","nprByline":"Kim Vukovich, NPR Food","nprImageAgency":"Kim Vukovich","nprStoryId":"597431678","nprApiLink":"http://api.npr.org/query?id=597431678&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/29/597431678/hot-agnostic-buns-a-proposal-for-a-pagan-christian-secular-easter-treat?ft=nprml&f=597431678","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Mar 2018 11:45:00 -0400","nprStoryDate":"Thu, 29 Mar 2018 08:00:00 -0400","nprLastModifiedDate":"Thu, 29 Mar 2018 16:47:05 -0400","path":"/bayareabites/126316/hot-agnostic-buns-a-proposal-for-a-pagan-christian-secular-easter-treat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that Easter, a Christian holiday that celebrates the resurrection of Jesus Christ, has deep ties to ancient pagan rituals celebrating the renewal of spring.\u003c/p>\n\u003cp>And hot cross buns, the classic Easter treat, is a perfect example of how traditional foods can be repurposed to support new ideas and beliefs.\u003c/p>\n\u003cp>Traditional hot cross buns — a sweetly spiced bread, studded with dried fruit and decorated with a cross made of dough or icing — have historically been served on Good Friday. In 1592, Queen Elizabeth I decided that crossed buns would only be sold on Good Friday, Christmas and at burials. Whether her decree was due to \u003ca href=\"https://www.smithsonianmag.com/smart-news/five-great-myths-about-hot-cross-buns-traditional-pre-easter-pastry-180951130/\">superstition\u003c/a> or politics, it eventually turned hot cross buns into the Good Friday treat we enjoy today.\u003c/p>\n\u003cp>But long before that, this popular Christian Easter treat got its start as a pagan spring custom.\u003c/p>\n\u003cp>In her book \u003cem>Holiday Symbols And Customs\u003c/em>, author Sue Ellen Thompson writes, \"The pagans worshiped the goddess Eostre by serving tiny cakes, often decorated with a cross, at their annual spring festival. When archaeologists excavated the city of Herculaneum in southwestern Italy, which had been buried under volcanic ash and lava since 79 C.E., they found two small loaves, each with a cross on it, among the ruins.\"\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>Christians later adopted hot cross buns and repurposed the symbol, just like they did with other pagan springtime customs such as bunnies and eggs, which are tokens for fertility and birth. The cross is thought to have originally represented the phases of the moon or the four seasons. In the Christian tradition, it now symbolizes the crucifixion and resurrection of Jesus Christ.\u003c/p>\n\u003cp>Hot cross buns have enjoyed a centuries-long connection with the Easter holidays in many Christian countries.\u003c/p>\n\u003cp>But times may be changing. According to an extensive 2014 survey by the \u003ca href=\"http://www.pewforum.org/2015/05/12/americas-changing-religious-landscape/\">Pew Research Center\u003c/a>, the percentage of Christians in the U.S. is falling, while the percentage of those who identify as \"religiously unaffiliated\" is rising. This change is taking place across all demographics. Regardless of age, race, sex and education level, Americans are increasingly moving away from Christianity in favor of identifying as atheist, agnostic or non-religious.\u003c/p>\n\u003cp>The Pew study also found that not only is the religiously unaffiliated group of people on the rise but that they're also growing more secular as they age. In the 2007 \u003ca href=\"http://www.pewresearch.org/2009/11/09/religious-landscape-survey-data-release/\">study\u003c/a>, 25 percent of the non-religious participants called themselves atheists or agnostics, while the other 75 percent identified their religion as \"nothing in particular\" and reported varying degrees of the importance of religion in their lives. Seven years later, the \u003ca href=\"https://www.washingtonpost.com/news/acts-of-faith/wp/2015/05/12/christianity-faces-sharp-decline-as-americans-are-becoming-even-less-affiliated-with-religion/?utm_term=.9166ba901da4\">survey\u003c/a> found that the atheist and the agnostic portion of the non-religious group has grown to 31 percent.\u003c/p>\n\u003cp>So why not, in the spirit of inclusiveness, celebrate our changing religious landscape through our food? Hot cross buns morphed once, they could morph again.\u003c/p>\n\u003cp>Come Good Friday, all you need is a \u003ca href=\"https://www.kingarthurflour.com/recipes/easy-hot-cross-buns-recipe\">good recipe\u003c/a> and a creative decorating technique to make your own hot agnostic buns. For your Christian relatives, there's the simple cross. For your agnostics, the question mark. Lastly, for the \"black sheep\" of the family — whether they are atheists or anti-sugar — just leave the buns plain.\u003c/p>\n\u003cp>Worst-case scenario: If your extended family loses its appetite over a little icing, at least you'll have a delicious breakfast treat all weekend long.\u003c/p>\n\u003cp>\u003cem> Kim Vukovich is a food and culture writer based in San José. Find her on Twitter \u003ca href=\"https://twitter.com/kim_vuk\">@kim_vuk\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126316/hot-agnostic-buns-a-proposal-for-a-pagan-christian-secular-easter-treat","authors":["byline_bayareabites_126316"],"categories":["bayareabites_1763"],"tags":["bayareabites_2044","bayareabites_3694","bayareabites_778","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_126317","label":"source_bayareabites_126316"},"bayareabites_107930":{"type":"posts","id":"bayareabites_107930","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107930","score":null,"sort":[1459051407000]},"guestAuthors":[],"slug":"strawberry-meyer-lemon-coffeecake","title":"Strawberry-Meyer Lemon Coffeecake","publishDate":1459051407,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n[aside tag=\"easter\"]\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.","status":"publish","parent":0,"modified":1554151048,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":964},"headData":{"title":"Strawberry-Meyer Lemon Coffeecake | KQED","description":"A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107930 http://ww2.kqed.org/bayareabites/?p=107930","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/26/strawberry-meyer-lemon-coffeecake/","disqusTitle":"Strawberry-Meyer Lemon Coffeecake","WpOldSlug":"easter-brunch-strawberry-meyer-lemon-coffeecake","path":"/bayareabites/107930/strawberry-meyer-lemon-coffeecake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"easter","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107930/strawberry-meyer-lemon-coffeecake","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_16271","bayareabites_220","bayareabites_2044","bayareabites_1892","bayareabites_14738","bayareabites_8986","bayareabites_10409"],"featImg":"bayareabites_108075","label":"bayareabites"},"bayareabites_107936":{"type":"posts","id":"bayareabites_107936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107936","score":null,"sort":[1458927427000]},"guestAuthors":[],"slug":"springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","publishDate":1458927427,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n[aside postID=\"bayareabites_107926,bayareabites_94456\"]\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","status":"publish","parent":0,"modified":1554151029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":983},"headData":{"title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce | KQED","description":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107936 http://ww2.kqed.org/bayareabites/?p=107936","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/25/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce/","disqusTitle":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","WpOldSlug":"easter-brunch-springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","path":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107926,bayareabites_94456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_477","bayareabites_1368","bayareabites_2044","bayareabites_15370","bayareabites_15374","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_108004","label":"bayareabites"},"bayareabites_107926":{"type":"posts","id":"bayareabites_107926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107926","score":null,"sort":[1458834422000]},"guestAuthors":[],"slug":"easter-brunch-hot-cross-buns","title":"Easter Brunch: Hot Cross Buns","publishDate":1458834422,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I first became enamored with these Easter beauties when I was a baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">La Farine\u003c/a> in Oakland, CA. Every springtime, we would dutifully mix the spiced dough with plenty of raisins and candied orange peel, then divide the fragrant dough, roll them into balls and bake them once they were perfectly puffy. Once cooled, we would pipe sweet icing in the shape of a cross over the top. Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. Plus that’s how we always made them at La Farine.\u003cbr>\n[aside postID=\"bayareabites_94456,bayareabites_80502\"]\u003cbr>\nThese are not difficult to make, but they are a yeasted dough, so you’ll need to plan on them taking a few hours to rise. Remember that rising times are affected by the temperature of the room, so on a hot day, these might rise more quickly than on a cold day. \u003c/p>\n\u003cp>Using a stand mixer makes quick work of this dough, but you can also make it by hand in a regular bowl with a wooden spoon to mix. Once the dough comes together, just dump it on a work surface and knead it for about 10 minutes. It’s a great upper-body workout too!\u003c/p>\n\u003cp>Regardless of how you make them, they will fill your house with the sweet fragrance of spices and orange zest. If you like, use raisins instead of dried currants. Or add 1/2 cup chopped candied orange peel (in addition to or instead of the orange zest). \u003c/p>\n\u003cfigure id=\"attachment_107969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg\" alt=\"Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hot Cross Buns\u003c/h3>\n\u003cp> [\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hot-cross-buns-recipe.pdf\" target=\"_blank\">Printer-Friendly Version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 16 buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>¾ cup whole milk, warmed to 110°F\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>4 cups all-purpose flour\u003c/li>\n\u003cli>1 tbsp finely grated orange zest\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/8 tsp ground allspice\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature, cut into pieces\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For topping\u003c/em>\u003c/strong>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 tbsp orange juice, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the dough, in the bowl of a stand mixer, dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. Attach the dough hook and knead on low speed until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\u003c/li>\n\u003cfigure id=\"attachment_107977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg\" alt=\"Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg\" alt=\"Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg\" alt=\"Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, then put it in the oiled bowl, and cover the bowl with plastic wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg\" alt=\"Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dump the dough onto a clean work surface. Divide the dough into 16 equal pieces and roll each into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_107990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg\" alt=\"Divide the dough into 16 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 16 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg\" alt=\"Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Remove the plastic wrap and brush the buns with the egg wash. Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\u003c/li>\n\u003cfigure id=\"attachment_107992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg\" alt=\"Remove the plastic wrap and brush the buns with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the plastic wrap and brush the buns with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg\" alt=\"Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing, but if it’s overly thick (meaning you can’t stir it easily) just add a little more orange juice. Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\u003c/li>\n\u003cfigure id=\"attachment_107998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg\" alt=\"To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg\" alt=\"Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Easter just isn’t Easter without these orange-spiced buns. Serve them for breakfast, brunch, or even afternoon tea! ","status":"publish","parent":0,"modified":1554151198,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":957},"headData":{"title":"Easter Brunch: Hot Cross Buns | KQED","description":"Easter just isn’t Easter without these orange-spiced buns. Serve them for breakfast, brunch, or even afternoon tea! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107926 http://ww2.kqed.org/bayareabites/?p=107926","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/24/easter-brunch-hot-cross-buns/","disqusTitle":"Easter Brunch: Hot Cross Buns","path":"/bayareabites/107926/easter-brunch-hot-cross-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I first became enamored with these Easter beauties when I was a baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">La Farine\u003c/a> in Oakland, CA. Every springtime, we would dutifully mix the spiced dough with plenty of raisins and candied orange peel, then divide the fragrant dough, roll them into balls and bake them once they were perfectly puffy. Once cooled, we would pipe sweet icing in the shape of a cross over the top. Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. Plus that’s how we always made them at La Farine.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94456,bayareabites_80502","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese are not difficult to make, but they are a yeasted dough, so you’ll need to plan on them taking a few hours to rise. Remember that rising times are affected by the temperature of the room, so on a hot day, these might rise more quickly than on a cold day. \u003c/p>\n\u003cp>Using a stand mixer makes quick work of this dough, but you can also make it by hand in a regular bowl with a wooden spoon to mix. Once the dough comes together, just dump it on a work surface and knead it for about 10 minutes. It’s a great upper-body workout too!\u003c/p>\n\u003cp>Regardless of how you make them, they will fill your house with the sweet fragrance of spices and orange zest. If you like, use raisins instead of dried currants. Or add 1/2 cup chopped candied orange peel (in addition to or instead of the orange zest). \u003c/p>\n\u003cfigure id=\"attachment_107969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg\" alt=\"Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hot Cross Buns\u003c/h3>\n\u003cp> [\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hot-cross-buns-recipe.pdf\" target=\"_blank\">Printer-Friendly Version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 16 buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>¾ cup whole milk, warmed to 110°F\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>4 cups all-purpose flour\u003c/li>\n\u003cli>1 tbsp finely grated orange zest\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/8 tsp ground allspice\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature, cut into pieces\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For topping\u003c/em>\u003c/strong>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 tbsp orange juice, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the dough, in the bowl of a stand mixer, dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. Attach the dough hook and knead on low speed until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\u003c/li>\n\u003cfigure id=\"attachment_107977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg\" alt=\"Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg\" alt=\"Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg\" alt=\"Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, then put it in the oiled bowl, and cover the bowl with plastic wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg\" alt=\"Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dump the dough onto a clean work surface. Divide the dough into 16 equal pieces and roll each into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_107990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg\" alt=\"Divide the dough into 16 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 16 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg\" alt=\"Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Remove the plastic wrap and brush the buns with the egg wash. Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\u003c/li>\n\u003cfigure id=\"attachment_107992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg\" alt=\"Remove the plastic wrap and brush the buns with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the plastic wrap and brush the buns with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg\" alt=\"Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing, but if it’s overly thick (meaning you can’t stir it easily) just add a little more orange juice. Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\u003c/li>\n\u003cfigure id=\"attachment_107998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg\" alt=\"To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg\" alt=\"Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107926/easter-brunch-hot-cross-buns","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2044","bayareabites_3694","bayareabites_778","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_107965","label":"bayareabites"},"bayareabites_94536":{"type":"posts","id":"bayareabites_94536","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94536","score":null,"sort":[1428017783000]},"guestAuthors":[],"slug":"perfect-for-easter-brunch-lofty-baking-powder-biscuits","title":"Perfect for Easter Brunch: Lofty Baking Powder Biscuits","publishDate":1428017783,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_133012,bayareabites_109085\"]\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"94560,94562,94561,94558,94559,94557\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!","status":"publish","parent":0,"modified":1554325897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":525},"headData":{"title":"Perfect for Easter Brunch: Lofty Baking Powder Biscuits | KQED","description":"Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94536 http://ww2.kqed.org/bayareabites/?p=94536","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/","disqusTitle":"Perfect for Easter Brunch: Lofty Baking Powder Biscuits","path":"/bayareabites/94536/perfect-for-easter-brunch-lofty-baking-powder-biscuits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133012,bayareabites_109085","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"94560,94562,94561,94558,94559,94557","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94536/perfect-for-easter-brunch-lofty-baking-powder-biscuits","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14306","bayareabites_2044","bayareabites_14305","bayareabites_14738"],"featImg":"bayareabites_94542","label":"bayareabites"},"bayareabites_94456":{"type":"posts","id":"bayareabites_94456","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94456","score":null,"sort":[1427931489000]},"guestAuthors":[],"slug":"an-easter-tradition-glazed-old-fashioned-baked-ham","title":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham","publishDate":1427931489,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n[aside postID=\"bayareabites_107930,bayareabites_94536\"]\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!","status":"publish","parent":0,"modified":1554325693,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":991},"headData":{"title":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham | KQED","description":"Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94456 http://ww2.kqed.org/bayareabites/?p=94456","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/01/an-easter-tradition-glazed-old-fashioned-baked-ham/","disqusTitle":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham","path":"/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107930,bayareabites_94536","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\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’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham","authors":["5015","5014"],"series":["bayareabites_15149"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2044","bayareabites_14305","bayareabites_14738"],"featImg":"bayareabites_94507","label":"bayareabites_15149"},"bayareabites_80502":{"type":"posts","id":"bayareabites_80502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80502","score":null,"sort":[1397667360000]},"guestAuthors":[],"slug":"diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","publishDate":1397667360,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","status":"publish","parent":0,"modified":1554151383,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2571},"headData":{"title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED","description":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80502 http://blogs.kqed.org/bayareabites/?p=80502","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/16/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter/","disqusTitle":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","path":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_93590,bayareabites_104647","label":"Try More DIY "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\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>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_987","bayareabites_2044","bayareabites_11167","bayareabites_2043","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_80518","label":"bayareabites"},"bayareabites_59028":{"type":"posts","id":"bayareabites_59028","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59028","score":null,"sort":[1364660390000]},"guestAuthors":[],"slug":"the-corn-dogs-of-easter","title":"The Corn Dogs of Easter","publishDate":1364660390,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying-290x290.png\" alt=\"corndog frying\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59035\">\u003c/a>When I was a boy, I took everything the Catholic church told me literally.\u003c/p>\n\u003cp>After my first visit to the confessional, I was absolved of my transgressions by Father O’Connor and told that, as soon as I said my ten Hail Marys, my soul would be light and unburdened by the weight of sin. When I had finished my last “Amen,\" I ran outside to the church’s tetherball court and began jumping around the blacktop, convinced that with each leap, I rose higher in the air and therefore rose closer to God. It was a very good feeling.\u003c/p>\n\u003cp>When I took Holy Communion, I understood that, thanks to the miracle of Transubstantiation, I was accepting an actual piece of Christ’s body onto the tip of my tongue. But which piece? I didn’t dare ask the priest who was doling out the goods, so I’d just return to my pew and sit next to my mother with the Eucharist softening and balancing on my tongue. I was afraid to chew the wafer, thinking it would cause Jesus unnecessary pain, so I just let it rest there until it dissolved, wondering if I could tell from what part of His body it came. Was it from His thigh or His breast? Was it light meat or dark? If I were to have judged based solely on flavor, I would have come to the conclusion that I was eating a part of His sandal every time.\u003c/p>\n\u003cp>And yet I always found myself wanting to go back for seconds. We never ate before morning Mass, so I was always extremely hungry. When everyone else was praying for the souls of the recently departed, I was praying for breakfast. Ingesting the communion wafer may have brought me closer to Christ, but it also whetted my appetite as it found its way into my stomach and got my gastric juices churning. It was a uniquely Catholic torture.\u003c/p>\n\u003cp>At Easter Mass, which felt like the longest of the year, I found this torture even more grueling, which was appropriate given to constant reminder of Christ’s suffering and dying for our sins. I identified with Him because I was suffering and dying, too. Of hunger. I’d look at the altar and think the priests could have done a much better job at feeding their congregation if they had set it up as a buffet. It was already set with silver and a nice cloth, so they didn’t have far to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I never thought as to what they might serve at the buffet, but I was confident that whatever it was, they’d never run out of anything because Jesus would never let that kind of thing happen. Especially at one of his own parties.\u003c/p>\n\u003cp>For the bible told me so. And quite literally, for that matter.\u003c/p>\n\u003cp>\u003cstrong>Crucifixion Corn Dogs\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\" alt=\"Crucifix Corndog\" width=\"602\" height=\"605\" class=\"aligncenter size-full wp-image-59036\">\u003c/a>\u003c/p>\n\u003cp>If I were a seven year-old today and attending Easter mass, I know what I would like to see served at an Easter Service buffet. Naturally, everything would conform to a Jesus/Easter theme: Hot cross buns, hollow chocolate bunnies, and cereal in the shape of crosses and halos on one end; a deacon with a big knife to carve up the Lamb of God on the other. Or the Ham of God, since I wasn’t a fan of eating lamb back then.\u003c/p>\n\u003cp>And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.\u003c/p>\n\u003cp>They’re more substantial than a communion wafer, and more delicious, too. And, given the nature of hot dogs, you still won’t be certain from which part of the body they came.\u003c/p>\n\u003cp>With the Catholic church suffering a loss in attendance, even at Easter time, drastic measures should be taken to reverse the decline. Ordaining women, getting rid of the celibacy rule, and welcoming gay, lesbian, and transgendered would be nice, but I don’t see these things happening any time soon, so they might as well throw a nice, big buffet and see what happens. Or they might come up with some other novel approaches. All they have to do is ask the seven year-olds* of their diocese. After all, Jesus loves the little children.\u003c/p>\n\u003cp>This recipe is adapted from Saveur magazine’s \u003ca href=\"http://www.saveur.com/article/Recipes/State-Fair-Corn-Dogs\">State Fair\u003c/a> recipe, which was, of course, gotten from poor people who work state fairs, who got it from some other people, who most likely got it from wheat and corn crops. And cows. And mustard companies. The using-a-chopstick-as-a-handle trick I learned from \u003ca href=\"http://thepioneerwoman.com/cooking/2011/10/classic-corn-dogs-and-cheese-on-a-stick/\">Ree Drummond’s\u003c/a> website. She most likely learned this trick from Beatrice Lillie’s character Mrs. Meers in Thoroughly Modern Millie. And \u003ca href=\"http://mattbites.com/\">Matt Armendariz\u003c/a> will very likely be including this recipe in his upcoming Holidays On A Stick! cookbook (publishing date undetermined).\u003c/p>\n\u003cp>If the idea of squirting a mustard Jesus onto your corn dog makes you uncomfortable, you can still stay in theme by creating a condiment version of The Penitent Thief. Or The Impenitent one, if that is more your style.\u003c/p>\n\u003cp>\u003cstrong>Serves 8.\u003c/strong> To serve multitudes, pray over this recipe’s ingredients for as long as needed if you are perfect and without sin. For everyone else, multiply the recipe by hand.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cup yellow cornmeal\u003c/li>\n\u003cli>4 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/2 teaspoon dry mustard\u003c/li>\n\u003cli>1/2 teaspoon ground white pepper\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>2 eggs, lightly flogged\u003c/li>\n\u003cli>16 6″ hot dogs. I have chosen to use chicken dogs, which is more than likely still offensive to practicing Catholics on Good Friday, but probably less so than beef franks.\u003c/li>\n\u003cli>Vegetable oil, for frying\u003c/li>\n\u003cli>4 pairs of wooden take-out chopsticks to serve as posts, 8 coffee stirrers to serve as crossbeams.\u003c/li>\n\u003cli>Yellow mustard and (non-yellow) catsup for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, dry mustard, white pepper, and salt. In a separate bowl, combine milk, buttermilk, and egg until the trinity becomes a confusing, inseparable muddle. Add the liquid to the dry ingredients until all becomes binding and Universal.\u003c/p>\n\u003cp>2. In a wide, deep pan or Dutch oven (this requires more elbow room than an ordinary, non-Catholic corn dog recipe), pour oil to a depth of 2″ and warm over medium-high heat until the oil reaches 350°F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo-290x290.png\" alt=\"Weiner demo\" width=\"290\" height=\"290\" class=\"alignright size-medium wp-image-59038\">\u003c/a>3. As the oil is heating, make the hot dog crucifixes. To assemble, cut about 2″ off the narrow part of each chop stick which, under ordinary circumstances, be the end one would place in one’s mouth. Discard the circumcised tips. Gently insert the chopstick into one end of a hot dog, until all that is left visible is a 2″ handle. Cut a second hot dog in thirds, discarding/sacrificing the center piece. These will be the arms of the cross. To attach, cut a coffee stirrer to the appropriate length and slide through the center of the top half of the whole wiener, then slide on the remaining 2/3 of cut wiener. (See photo**).\u003c/p>\n\u003cp>4. Dip one crucifix into the batter, coating well. The batter should be firm and giving, but not run. If it is too dry, add a little milk. Too runny, add a little more flour. The batter is as forgiving as He is. Gently shake off any excess and lay directly into the pot of hot oil. Fry on one side for about 1 1/2 minutes. Using tongs, gently turn its other cheek and fry for the same amount of time. On the third minute, let it rise from the oil and rest on a shroud of paper towels to cool. Repeat until all crucifixes are battered and fried.\u003c/p>\n\u003cp>5. To serve, decorate with mustard. You do not have to put the image of Christ on every corn dog. If you have any martyrs in your family, feel free to squirt on their likeness and share it with them to show that you know how much they themselves have suffered, which will give them great comfort. Just please remind them not to bite into the coffee stirrer crossbeam, which most decidedly will not.\u003c/p>\n\u003cp>* Or eight year-olds. Luis Antonio de Bourbon was ordained cardinal on 19 December, 1735. He was eight years old\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** Note: This is a photo of a practice-run crucifixion dog in which I discovered that coffee stirrers are excellent for sidebeam support, but terrible for for use as handles, which is why one should use chopsticks.\u003c/p>\n\n","blocks":[],"excerpt":"And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.","status":"publish","parent":0,"modified":1364955707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1505},"headData":{"title":"The Corn Dogs of Easter | KQED","description":"And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59028 http://blogs.kqed.org/bayareabites/?p=59028","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/30/the-corn-dogs-of-easter/","disqusTitle":"The Corn Dogs of Easter","path":"/bayareabites/59028/the-corn-dogs-of-easter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying-290x290.png\" alt=\"corndog frying\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59035\">\u003c/a>When I was a boy, I took everything the Catholic church told me literally.\u003c/p>\n\u003cp>After my first visit to the confessional, I was absolved of my transgressions by Father O’Connor and told that, as soon as I said my ten Hail Marys, my soul would be light and unburdened by the weight of sin. When I had finished my last “Amen,\" I ran outside to the church’s tetherball court and began jumping around the blacktop, convinced that with each leap, I rose higher in the air and therefore rose closer to God. It was a very good feeling.\u003c/p>\n\u003cp>When I took Holy Communion, I understood that, thanks to the miracle of Transubstantiation, I was accepting an actual piece of Christ’s body onto the tip of my tongue. But which piece? I didn’t dare ask the priest who was doling out the goods, so I’d just return to my pew and sit next to my mother with the Eucharist softening and balancing on my tongue. I was afraid to chew the wafer, thinking it would cause Jesus unnecessary pain, so I just let it rest there until it dissolved, wondering if I could tell from what part of His body it came. Was it from His thigh or His breast? Was it light meat or dark? If I were to have judged based solely on flavor, I would have come to the conclusion that I was eating a part of His sandal every time.\u003c/p>\n\u003cp>And yet I always found myself wanting to go back for seconds. We never ate before morning Mass, so I was always extremely hungry. When everyone else was praying for the souls of the recently departed, I was praying for breakfast. Ingesting the communion wafer may have brought me closer to Christ, but it also whetted my appetite as it found its way into my stomach and got my gastric juices churning. It was a uniquely Catholic torture.\u003c/p>\n\u003cp>At Easter Mass, which felt like the longest of the year, I found this torture even more grueling, which was appropriate given to constant reminder of Christ’s suffering and dying for our sins. I identified with Him because I was suffering and dying, too. Of hunger. I’d look at the altar and think the priests could have done a much better job at feeding their congregation if they had set it up as a buffet. It was already set with silver and a nice cloth, so they didn’t have far to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I never thought as to what they might serve at the buffet, but I was confident that whatever it was, they’d never run out of anything because Jesus would never let that kind of thing happen. Especially at one of his own parties.\u003c/p>\n\u003cp>For the bible told me so. And quite literally, for that matter.\u003c/p>\n\u003cp>\u003cstrong>Crucifixion Corn Dogs\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\" alt=\"Crucifix Corndog\" width=\"602\" height=\"605\" class=\"aligncenter size-full wp-image-59036\">\u003c/a>\u003c/p>\n\u003cp>If I were a seven year-old today and attending Easter mass, I know what I would like to see served at an Easter Service buffet. Naturally, everything would conform to a Jesus/Easter theme: Hot cross buns, hollow chocolate bunnies, and cereal in the shape of crosses and halos on one end; a deacon with a big knife to carve up the Lamb of God on the other. Or the Ham of God, since I wasn’t a fan of eating lamb back then.\u003c/p>\n\u003cp>And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.\u003c/p>\n\u003cp>They’re more substantial than a communion wafer, and more delicious, too. And, given the nature of hot dogs, you still won’t be certain from which part of the body they came.\u003c/p>\n\u003cp>With the Catholic church suffering a loss in attendance, even at Easter time, drastic measures should be taken to reverse the decline. Ordaining women, getting rid of the celibacy rule, and welcoming gay, lesbian, and transgendered would be nice, but I don’t see these things happening any time soon, so they might as well throw a nice, big buffet and see what happens. Or they might come up with some other novel approaches. All they have to do is ask the seven year-olds* of their diocese. After all, Jesus loves the little children.\u003c/p>\n\u003cp>This recipe is adapted from Saveur magazine’s \u003ca href=\"http://www.saveur.com/article/Recipes/State-Fair-Corn-Dogs\">State Fair\u003c/a> recipe, which was, of course, gotten from poor people who work state fairs, who got it from some other people, who most likely got it from wheat and corn crops. And cows. And mustard companies. The using-a-chopstick-as-a-handle trick I learned from \u003ca href=\"http://thepioneerwoman.com/cooking/2011/10/classic-corn-dogs-and-cheese-on-a-stick/\">Ree Drummond’s\u003c/a> website. She most likely learned this trick from Beatrice Lillie’s character Mrs. Meers in Thoroughly Modern Millie. And \u003ca href=\"http://mattbites.com/\">Matt Armendariz\u003c/a> will very likely be including this recipe in his upcoming Holidays On A Stick! cookbook (publishing date undetermined).\u003c/p>\n\u003cp>If the idea of squirting a mustard Jesus onto your corn dog makes you uncomfortable, you can still stay in theme by creating a condiment version of The Penitent Thief. Or The Impenitent one, if that is more your style.\u003c/p>\n\u003cp>\u003cstrong>Serves 8.\u003c/strong> To serve multitudes, pray over this recipe’s ingredients for as long as needed if you are perfect and without sin. For everyone else, multiply the recipe by hand.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cup yellow cornmeal\u003c/li>\n\u003cli>4 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/2 teaspoon dry mustard\u003c/li>\n\u003cli>1/2 teaspoon ground white pepper\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>2 eggs, lightly flogged\u003c/li>\n\u003cli>16 6″ hot dogs. I have chosen to use chicken dogs, which is more than likely still offensive to practicing Catholics on Good Friday, but probably less so than beef franks.\u003c/li>\n\u003cli>Vegetable oil, for frying\u003c/li>\n\u003cli>4 pairs of wooden take-out chopsticks to serve as posts, 8 coffee stirrers to serve as crossbeams.\u003c/li>\n\u003cli>Yellow mustard and (non-yellow) catsup for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, dry mustard, white pepper, and salt. In a separate bowl, combine milk, buttermilk, and egg until the trinity becomes a confusing, inseparable muddle. Add the liquid to the dry ingredients until all becomes binding and Universal.\u003c/p>\n\u003cp>2. In a wide, deep pan or Dutch oven (this requires more elbow room than an ordinary, non-Catholic corn dog recipe), pour oil to a depth of 2″ and warm over medium-high heat until the oil reaches 350°F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo-290x290.png\" alt=\"Weiner demo\" width=\"290\" height=\"290\" class=\"alignright size-medium wp-image-59038\">\u003c/a>3. As the oil is heating, make the hot dog crucifixes. To assemble, cut about 2″ off the narrow part of each chop stick which, under ordinary circumstances, be the end one would place in one’s mouth. Discard the circumcised tips. Gently insert the chopstick into one end of a hot dog, until all that is left visible is a 2″ handle. Cut a second hot dog in thirds, discarding/sacrificing the center piece. These will be the arms of the cross. To attach, cut a coffee stirrer to the appropriate length and slide through the center of the top half of the whole wiener, then slide on the remaining 2/3 of cut wiener. (See photo**).\u003c/p>\n\u003cp>4. Dip one crucifix into the batter, coating well. The batter should be firm and giving, but not run. If it is too dry, add a little milk. Too runny, add a little more flour. The batter is as forgiving as He is. Gently shake off any excess and lay directly into the pot of hot oil. Fry on one side for about 1 1/2 minutes. Using tongs, gently turn its other cheek and fry for the same amount of time. On the third minute, let it rise from the oil and rest on a shroud of paper towels to cool. Repeat until all crucifixes are battered and fried.\u003c/p>\n\u003cp>5. To serve, decorate with mustard. You do not have to put the image of Christ on every corn dog. If you have any martyrs in your family, feel free to squirt on their likeness and share it with them to show that you know how much they themselves have suffered, which will give them great comfort. Just please remind them not to bite into the coffee stirrer crossbeam, which most decidedly will not.\u003c/p>\n\u003cp>* Or eight year-olds. Luis Antonio de Bourbon was ordained cardinal on 19 December, 1735. He was eight years old\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>** Note: This is a photo of a practice-run crucifixion dog in which I discovered that coffee stirrers are excellent for sidebeam support, but terrible for for use as handles, which is why one should use chopsticks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59028/the-corn-dogs-of-easter","authors":["5017"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_1763","bayareabites_334","bayareabites_12"],"tags":["bayareabites_3695","bayareabites_11459","bayareabites_2044","bayareabites_11460","bayareabites_1048","bayareabites_52"],"featImg":"bayareabites_59037","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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