Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees
Gluten-Free Gingerbread Cookies
The Claremont Hotel Club and Spa's Winter Wonderland
Butternut Squash Soup with Gingerbread and Brown Butter
Get Your Spice On: The Bay Area's Best Gingerbread
Upside Down Apple Gingerbread
Shuna's Famous Gingerbread
Sponsored
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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104062":{"type":"posts","id":"bayareabites_104062","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104062","score":null,"sort":[1449849608000]},"guestAuthors":[],"slug":"christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","publishDate":1449849608,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cp>https://youtu.be/rNE3MjVI5jY\u003c/p>\n\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","status":"publish","parent":0,"modified":1481588589,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":715},"headData":{"title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees | KQED","description":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104062 http://ww2.kqed.org/bayareabites/?p=104062","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/","disqusTitle":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rNE3MjVI5jY'\n title='//www.youtube.com/embed/rNE3MjVI5jY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_15133","bayareabites_2016","bayareabites_2716","bayareabites_3149","bayareabites_8603"],"featImg":"bayareabites_104606","label":"source_bayareabites_104062"},"bayareabites_19947":{"type":"posts","id":"bayareabites_19947","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19947","score":null,"sort":[1292601652000]},"guestAuthors":[],"slug":"gluten-free-gingerbread-recipe","title":"Gluten-Free Gingerbread Cookies","publishDate":1292601652,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.","status":"publish","parent":0,"modified":1449088114,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":773},"headData":{"title":"Gluten-Free Gingerbread Cookies | KQED","description":"These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19947 http://blogs.kqed.org/bayareabites/?p=19947","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/","disqusTitle":"Gluten-Free Gingerbread Cookies","path":"/bayareabites/19947/gluten-free-gingerbread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\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>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19947/gluten-free-gingerbread-recipe","authors":["5120"],"series":["bayareabites_15122"],"categories":["bayareabites_1245","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_833","bayareabites_2716","bayareabites_138","bayareabites_1645"],"featImg":"bayareabites_19949","label":"bayareabites_15122"},"bayareabites_19138":{"type":"posts","id":"bayareabites_19138","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19138","score":null,"sort":[1290625488000]},"guestAuthors":[],"slug":"the-claremont-resorts-winter-wonderland","title":"The Claremont Hotel Club and Spa's Winter Wonderland","publishDate":1290625488,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house-sm500.jpg\" alt=\"Small Gingerbread House at Claremont Resort\" title=\"Small Gingerbread House at Claremont Resort\" width=\"500\" height=\"407\" class=\"alignnone size-full wp-image-19150\">\u003cbr>\n\u003cem>Elisabeth Blackburn, age 7, and Ann Smulka admire the gingerbread goodness together.\u003c/em>\u003c/p>\n\u003cp>Small gingerbread houses were created by Claremont club members, and were judged and displayed throughout the lobby. Elisabeth Blackburn, age seven, and Ann Smulka are club members and live nearby. The two were on hand admiring the varied gingerbread creations. Smulka said, \"Some of our neighbors were in the competition.\"\u003c/p>\n\u003cp>Khangsengsing and other Claremont managers were the judges of the gingerbread houses. Khangsengsing looked for attention to detail. Citing one of her favorite gingerbread houses, she paused and said, \"Look at that roof!\" made of what appeared to be Necco wafers. \"That took a long time to do.' Don't count on eating the results of any of these gingerbread houses, though; it's best to look, but not touch gingerbread that has been sitting uncovered for days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Full Disclosure: Mary Ladd’s brother Josh Ladd is the Claremont's Executive Sous Chef.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at The Claremont Hotel Club & Spa. Last night at the Claremont's annual Holiday Open House, over 200 guests showed up to see the unveiling of the big gingerbread house.","status":"publish","parent":0,"modified":1290636467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":506},"headData":{"title":"The Claremont Hotel Club and Spa's Winter Wonderland | KQED","description":"100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at The Claremont Hotel Club & Spa. Last night at the Claremont's annual Holiday Open House, over 200 guests showed up to see the unveiling of the big gingerbread house.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19138 http://blogs.kqed.org/bayareabites/?p=19138","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/24/the-claremont-resorts-winter-wonderland/","disqusTitle":"The Claremont Hotel Club and Spa's Winter Wonderland","path":"/bayareabites/19138/the-claremont-resorts-winter-wonderland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house-sm500.jpg\" alt=\"Small Gingerbread House at Claremont Resort\" title=\"Small Gingerbread House at Claremont Resort\" width=\"500\" height=\"407\" class=\"alignnone size-full wp-image-19150\">\u003cbr>\n\u003cem>Elisabeth Blackburn, age 7, and Ann Smulka admire the gingerbread goodness together.\u003c/em>\u003c/p>\n\u003cp>Small gingerbread houses were created by Claremont club members, and were judged and displayed throughout the lobby. Elisabeth Blackburn, age seven, and Ann Smulka are club members and live nearby. The two were on hand admiring the varied gingerbread creations. Smulka said, \"Some of our neighbors were in the competition.\"\u003c/p>\n\u003cp>Khangsengsing and other Claremont managers were the judges of the gingerbread houses. Khangsengsing looked for attention to detail. Citing one of her favorite gingerbread houses, she paused and said, \"Look at that roof!\" made of what appeared to be Necco wafers. \"That took a long time to do.' Don't count on eating the results of any of these gingerbread houses, though; it's best to look, but not touch gingerbread that has been sitting uncovered for days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Full Disclosure: Mary Ladd’s brother Josh Ladd is the Claremont's Executive Sous Chef.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19138/the-claremont-resorts-winter-wonderland","authors":["5092"],"categories":["bayareabites_1516","bayareabites_1763"],"tags":["bayareabites_558","bayareabites_8541","bayareabites_2716","bayareabites_563","bayareabites_8543","bayareabites_530","bayareabites_8542"],"label":"bayareabites"},"bayareabites_18240":{"type":"posts","id":"bayareabites_18240","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18240","score":null,"sort":[1288785653000]},"guestAuthors":[],"slug":"butternut-squash-soup-with-gingerbread-and-brown-butter","title":"Butternut Squash Soup with Gingerbread and Brown Butter","publishDate":1288785653,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n","blocks":[],"excerpt":"Velvety roasted butternut squash soup seasoned with brown butter, with a piece of black sticky gingerbread floating on top.","status":"publish","parent":0,"modified":1449088186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1038},"headData":{"title":"Butternut Squash Soup with Gingerbread and Brown Butter | KQED","description":"Velvety roasted butternut squash soup seasoned with brown butter, with a piece of black sticky gingerbread floating on top.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18240 http://blogs.kqed.org/bayareabites/?p=18240","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/","disqusTitle":"Butternut Squash Soup with Gingerbread and Brown Butter","path":"/bayareabites/18240/butternut-squash-soup-with-gingerbread-and-brown-butter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18240/butternut-squash-soup-with-gingerbread-and-brown-butter","authors":["5037"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1642","bayareabites_2716","bayareabites_439"],"featImg":"bayareabites_18241","label":"bayareabites_15122"},"bayareabites_8956":{"type":"posts","id":"bayareabites_8956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8956","score":null,"sort":[1260816272000]},"guestAuthors":[],"slug":"get-your-spice-on-the-bay-areas-best-gingerbread","title":"Get Your Spice On: The Bay Area's Best Gingerbread","publishDate":1260816272,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\u003c/p>\n\n","blocks":[],"excerpt":"According to The Journal of Antiques, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. ","status":"publish","parent":0,"modified":1260816272,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":942},"headData":{"title":"Get Your Spice On: The Bay Area's Best Gingerbread | KQED","description":"According to The Journal of Antiques, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8956 http://blogs.kqed.org/bayareabites/?p=8956","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/14/get-your-spice-on-the-bay-areas-best-gingerbread/","disqusTitle":"Get Your Spice On: The Bay Area's Best Gingerbread","path":"/bayareabites/8956/get-your-spice-on-the-bay-areas-best-gingerbread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\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> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8956/get-your-spice-on-the-bay-areas-best-gingerbread","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_3086","bayareabites_2716","bayareabites_3149","bayareabites_3150","bayareabites_3148","bayareabites_3151","bayareabites_3147"],"label":"bayareabites"},"bayareabites_6869":{"type":"posts","id":"bayareabites_6869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6869","score":null,"sort":[1253462400000]},"guestAuthors":[],"slug":"upside-down-apple-gingerbread","title":"Upside Down Apple Gingerbread","publishDate":1253462400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n","blocks":[],"excerpt":" It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel. ","status":"publish","parent":0,"modified":1283650755,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":831},"headData":{"title":"Upside Down Apple Gingerbread | KQED","description":" It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6869 http://blogs.kqed.org/bayareabites/?p=6869","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/","disqusTitle":"Upside Down Apple Gingerbread","path":"/bayareabites/6869/upside-down-apple-gingerbread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6869/upside-down-apple-gingerbread","authors":["5038"],"categories":["bayareabites_1516","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_469","bayareabites_2716","bayareabites_2715","bayareabites_2714"],"label":"bayareabites"},"bayareabites_225":{"type":"posts","id":"bayareabites_225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"225","score":null,"sort":[1136819820000]},"guestAuthors":[],"slug":"shunas-famous-gingerbread","title":"Shuna's Famous Gingerbread","publishDate":1136819820,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>About a month ago I came home to this intriguing note:\u003c/p>\n\u003cp>\"OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread...so when can I look forward to that? sd\"\u003c/p>\n\u003cp>I laughed out loud. SD is \u003ca href=\"http://www.jamesbeard.org/old/events/1999/05/001.html\">\u003cstrong>Stephen Durfee\u003c/strong>\u003c/a>, pastry chef from my time at \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">\u003cstrong>The French Laundry\u003c/strong>\u003c/a>. A wild and wacky fellow with energetic ideas and a personality riding just this side of mayhem. Suffice to say we were at times near opposite ends of the wall containing our illustrious department. I learned to take chances working for Stephen. He taught me to verbally \"grade\" my work so that we could both track my improvement. And he pushed the envelope of \"shoulds,\" supporting and nurturing in me my own \"what ifs\" and \"why nots.\" We created desserts with bacon, dressed fruit and nuts with virgin oils and worked dark to dark sometimes months in a row without a day off.\u003c/p>\n\u003cp>The day Stephen learned he had been nominated for the James Beard award for best pastry chef he called to thank me. I was puzzled. \"For what?\" I inquired. \"For supporting me. I didn't win this nomination on my own,\" he explained generously.\u003c/p>\n\u003cp>Stephen was the last pastry chef I worked for. It was his nest I was pushed out of, propelled just down the road to \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a>. Stephen was who I leaned against when I couldn't figure out how to make something work. He gently and almost inperceptibly transitioned out of being my boss and singular mentor to becoming a fan of my desserts, asking \u003cstrong>me\u003c/strong> for \u003cstrong>my\u003c/strong> recipes. Here in lies one of the differences between a chef who can share and a chef who needs to maintain her/his egotistical, maniacal power over their cooks. For are we not comprised of where we came from, the gifts others give us and that which we pass on? We \u003cstrong>keep\u003c/strong> what we have by \u003cstrong>giving\u003c/strong> it away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-783104.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-776026.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My professional cooking started out as foreplay; sensual descriptive romantic words tempted, lured and seduced me into hot searing kitchens. \u003ca href=\"http://www.amazon.com/gp/product/0060955309/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Laurie Colwin\u003c/strong>\u003c/a> held me rapt at attention, first with her novels, later with real life stories of cooking and entertaining in her first Greenwich Village apartment, a space so tiny it had neither dining room nor kitchen! Down to earth and hysterically funny, Colwin spoiled me with extremely well-written prose about an ecclectic and eccentric mix of edible subjects. In the foreward of her first book she reminds us we are never alone whilst cooking. In citing which authors kept her company at her own stoves, I was cordially introduced to \u003ca href=\"http://www.amazon.com/gp/product/0689113056/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Jane Grigson's Fruit Book\u003c/strong>\u003c/a>, which remains, to this day, my favorite book, my go-to location for inspiring, elegant fruit ideas and beautiful anecdotes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0974784109/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Edward Behr\u003c/strong>\u003c/a> let me in on his secret: be not afraid of obsessively and passionately uncovering every detail about one ingredient. Research apples, cream or eggs to their very point of origin and then live in the library to learn more. \u003ca href=\"http://www.amazon.com/gp/product/0871136007/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Ronni Lundy\u003c/strong>\u003c/a> wrapped me in her warm Southern arms, shared stories from old-timey hollers, presented family recipes and photographs, beguiling my modern mind with comforting foods. Biscuits so simple I learned early on that a recipe is nothing without learned hands. Hands timid and reverant enough to honor simple is not simplistic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-798910.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-794814.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yes, baking is about paying close attention. But it's also about taking chances. Making the pie dough you fear. Sharing tiny tasty whimsical cookies. Becoming crazy with happiness and delight at the sight of a souffle rising.\u003c/p>\n\u003cp>In a repetoire of hundreds of recipes I've made, tweaked, learned, and taught, I am very very proud of a small handful. Ones I brought from belly crawl to walk. Recipes which crept into dreams quietly whispering, or came wafting through dusty old library stacks, never settling, souls in limbo, teasingly, like the one you can never catch during hide & seek. Taste memories.\u003c/p>\n\u003cp>My gingerbread is one of these such recipes. In both Home Cooking and More Home Cooking, Laurie Colwin's two books of compiled Gourmet Magazine essays, Ms. Colwin dedicates a chapter each to gingerbread. A sweet considered old world, the gingerbread, she sadly notes, has gone out of fashion.\u003c/p>\n\u003cp>\"...gingerbread made from scratch takes very little time and gives back tenfold what you put into it. Baking gingerbread perfumes a house as nothing else. It is good eaten warm or cool, iced or plain. It improves with age, should you be lucky or restrained enough to keep any around.\" Laurie Colwin, Home Cooking.\u003c/p>\n\u003cp>Every word of her two odes to gingerbread is true. Make the following recipe if you don't believe me. Shuna's Famous Gingerbread can be made in any baking vessel, metal or ceramic. It sits proudly on the fence between sweet and savoury. In one mood I eat it toasted with runny cheese, another with chocolate ice cream. It can be haughty beside creme fraiche, will bed a poached pear or get in the ring confidently with a perfectly ripe August Stilton. A strong restaurant plated dessert component, this gingerbread keeps and strengthens in character over the course of a week. And you don't need a Kitchen-Aid!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-727804.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-722225.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I will reiterate that \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/11/recipe_writing.html\">\u003cstrong>recipes are guides\u003c/strong>\u003c/a>. Over many years of making gingerbread from various sources I took all my favorite traits and their corresponding results, combining them into one recipe. Please don't let the amount of ingredients scare you. Although it's a tall order, many substitutions can be made, and in the end it can just be an excuse to make too much. Friends and co-workers of mine rarely complain that, yet again, I have made more than what my own small household can decently consume.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-704768.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-798334.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SHUNA'S FAMOUS GINGERBREAD\u003c/p>\n\u003cp>18 ounces All Purpose Flour\u003cbr>6 ounces Sugar\u003cbr>1 1/2 teaspoons Kosher Salt\u003cbr>1 Tablespoon Baking Soda\u003cbr>3 Tablespoons + Ground Ginger\u003cbr>1/2 teaspoon Ground Cloves\u003cbr>1 1/2 teaspoon Ground Cinnamon\u003cbr>1 Tablespoon Ground Cardamon\u003cbr>1 teaspoon + Freshly Ground Black Pepper\u003cbr>1 teaspoon *optional: Ground Coriander*\u003c/p>\n\u003cp>8 ounces Unsalted Butter\u003cbr>3 1/2 ounces Blackstrap Molasses\u003cbr>6 ounces Simple Syrup **recipe in instructions** you may substitute Lyle's golden syrup or light corn syrup\u003c/p>\n\u003cp>3 each Large Egg Yolks\u003cbr>2 each Large Eggs\u003cbr>8 ounces buttermilk you may substitute sour cream or use a mixture of them both to create the eight ounces\u003c/p>\n\u003cp>Suggestions: Use the freshest, organic if possible, ground spices. Rainbow Grocery is a fantastic source for buying small amounts in bulk. Keep spices away from light and heat in your kitchen and try to use them up within 6 months of purchase date.\u003c/p>\n\u003cp>**To make simple syrup place equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe 1/2 cup sugar to 1/2 cup water will be sufficient.**\u003c/p>\n\u003cp>1. Preheat oven to 350F\u003cbr>2. Butter desired baking vessels. {Sometimes I coat with raw or white sugar inside as you would flour for a cake.}\u003cbr>3. Sift all dry ingredients except salt and pepper into a large bowl\u003cbr>4. Whisk in salt and pepper until mixture is uniform and create a \"well\" in center\u003cbr>5. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil \u003cstrong>slowly\u003c/strong> {this mixture is feisty and will boil over if the heat is on too high or your saucepan is crowding it}\u003cbr>6. In another bowl whisk together egg yolks, eggs and dairy\u003cbr>7. When mixture on stove comes to a boil, shut off heat and let rest for a moment\u003cbr>8. Pour this hot mixture all at once into the center of your bowl of dry ingredients\u003cbr>9. Using a whisk, mix dry ingredients into liquid, from center out, carefully\u003cbr>10. When batter begins to seize, pour in second bowl of wet ingredients\u003cbr>11. Whisk batter until smooth and uniform. Batter is loose\u003cbr>12. Pour batter a little over halfway into buttered baking tins\u003cbr>13. I set my first timer for about 15 minutes, {unless you are making muffin-size or smaller}, so that I can turn the pan around for a more even bake\u003cbr>14. Gingerbread is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean\u003cbr>{From this recipe I made one cake pan, one loaf, and it took about 35 minutes}\u003cbr>15. Cool at least until warm before slicing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the fantastic final detail/hint. You may turn this recipe into a \"mix\"! Assemble one recipe of just the dry ingredients. Weigh mixture and jot it down. You can keep mix in the cupboard for a rainy day and bake any fraction of it which suits you. This gingerbread is spicy and warming. A perfect, not-too-sweet confection for the coldest month of the year. Happy 2006!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1293569310,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1495},"headData":{"title":"Shuna's Famous Gingerbread | KQED","description":"About a month ago I came home to this intriguing note: "OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread...so when can I look forward to that? sd" I laughed out loud. SD is Stephen Durfee, pastry chef from my time at","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"225 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/","disqusTitle":"Shuna's Famous Gingerbread","path":"/bayareabites/225/shunas-famous-gingerbread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>About a month ago I came home to this intriguing note:\u003c/p>\n\u003cp>\"OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread...so when can I look forward to that? sd\"\u003c/p>\n\u003cp>I laughed out loud. SD is \u003ca href=\"http://www.jamesbeard.org/old/events/1999/05/001.html\">\u003cstrong>Stephen Durfee\u003c/strong>\u003c/a>, pastry chef from my time at \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">\u003cstrong>The French Laundry\u003c/strong>\u003c/a>. A wild and wacky fellow with energetic ideas and a personality riding just this side of mayhem. Suffice to say we were at times near opposite ends of the wall containing our illustrious department. I learned to take chances working for Stephen. He taught me to verbally \"grade\" my work so that we could both track my improvement. And he pushed the envelope of \"shoulds,\" supporting and nurturing in me my own \"what ifs\" and \"why nots.\" We created desserts with bacon, dressed fruit and nuts with virgin oils and worked dark to dark sometimes months in a row without a day off.\u003c/p>\n\u003cp>The day Stephen learned he had been nominated for the James Beard award for best pastry chef he called to thank me. I was puzzled. \"For what?\" I inquired. \"For supporting me. I didn't win this nomination on my own,\" he explained generously.\u003c/p>\n\u003cp>Stephen was the last pastry chef I worked for. It was his nest I was pushed out of, propelled just down the road to \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a>. Stephen was who I leaned against when I couldn't figure out how to make something work. He gently and almost inperceptibly transitioned out of being my boss and singular mentor to becoming a fan of my desserts, asking \u003cstrong>me\u003c/strong> for \u003cstrong>my\u003c/strong> recipes. Here in lies one of the differences between a chef who can share and a chef who needs to maintain her/his egotistical, maniacal power over their cooks. For are we not comprised of where we came from, the gifts others give us and that which we pass on? We \u003cstrong>keep\u003c/strong> what we have by \u003cstrong>giving\u003c/strong> it away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-783104.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-776026.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My professional cooking started out as foreplay; sensual descriptive romantic words tempted, lured and seduced me into hot searing kitchens. \u003ca href=\"http://www.amazon.com/gp/product/0060955309/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Laurie Colwin\u003c/strong>\u003c/a> held me rapt at attention, first with her novels, later with real life stories of cooking and entertaining in her first Greenwich Village apartment, a space so tiny it had neither dining room nor kitchen! Down to earth and hysterically funny, Colwin spoiled me with extremely well-written prose about an ecclectic and eccentric mix of edible subjects. In the foreward of her first book she reminds us we are never alone whilst cooking. In citing which authors kept her company at her own stoves, I was cordially introduced to \u003ca href=\"http://www.amazon.com/gp/product/0689113056/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Jane Grigson's Fruit Book\u003c/strong>\u003c/a>, which remains, to this day, my favorite book, my go-to location for inspiring, elegant fruit ideas and beautiful anecdotes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0974784109/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Edward Behr\u003c/strong>\u003c/a> let me in on his secret: be not afraid of obsessively and passionately uncovering every detail about one ingredient. Research apples, cream or eggs to their very point of origin and then live in the library to learn more. \u003ca href=\"http://www.amazon.com/gp/product/0871136007/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Ronni Lundy\u003c/strong>\u003c/a> wrapped me in her warm Southern arms, shared stories from old-timey hollers, presented family recipes and photographs, beguiling my modern mind with comforting foods. Biscuits so simple I learned early on that a recipe is nothing without learned hands. Hands timid and reverant enough to honor simple is not simplistic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-798910.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-794814.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yes, baking is about paying close attention. But it's also about taking chances. Making the pie dough you fear. Sharing tiny tasty whimsical cookies. Becoming crazy with happiness and delight at the sight of a souffle rising.\u003c/p>\n\u003cp>In a repetoire of hundreds of recipes I've made, tweaked, learned, and taught, I am very very proud of a small handful. Ones I brought from belly crawl to walk. Recipes which crept into dreams quietly whispering, or came wafting through dusty old library stacks, never settling, souls in limbo, teasingly, like the one you can never catch during hide & seek. Taste memories.\u003c/p>\n\u003cp>My gingerbread is one of these such recipes. In both Home Cooking and More Home Cooking, Laurie Colwin's two books of compiled Gourmet Magazine essays, Ms. Colwin dedicates a chapter each to gingerbread. A sweet considered old world, the gingerbread, she sadly notes, has gone out of fashion.\u003c/p>\n\u003cp>\"...gingerbread made from scratch takes very little time and gives back tenfold what you put into it. Baking gingerbread perfumes a house as nothing else. It is good eaten warm or cool, iced or plain. It improves with age, should you be lucky or restrained enough to keep any around.\" Laurie Colwin, Home Cooking.\u003c/p>\n\u003cp>Every word of her two odes to gingerbread is true. Make the following recipe if you don't believe me. Shuna's Famous Gingerbread can be made in any baking vessel, metal or ceramic. It sits proudly on the fence between sweet and savoury. In one mood I eat it toasted with runny cheese, another with chocolate ice cream. It can be haughty beside creme fraiche, will bed a poached pear or get in the ring confidently with a perfectly ripe August Stilton. A strong restaurant plated dessert component, this gingerbread keeps and strengthens in character over the course of a week. And you don't need a Kitchen-Aid!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-727804.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-722225.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I will reiterate that \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/11/recipe_writing.html\">\u003cstrong>recipes are guides\u003c/strong>\u003c/a>. Over many years of making gingerbread from various sources I took all my favorite traits and their corresponding results, combining them into one recipe. Please don't let the amount of ingredients scare you. Although it's a tall order, many substitutions can be made, and in the end it can just be an excuse to make too much. Friends and co-workers of mine rarely complain that, yet again, I have made more than what my own small household can decently consume.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-704768.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-798334.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SHUNA'S FAMOUS GINGERBREAD\u003c/p>\n\u003cp>18 ounces All Purpose Flour\u003cbr>6 ounces Sugar\u003cbr>1 1/2 teaspoons Kosher Salt\u003cbr>1 Tablespoon Baking Soda\u003cbr>3 Tablespoons + Ground Ginger\u003cbr>1/2 teaspoon Ground Cloves\u003cbr>1 1/2 teaspoon Ground Cinnamon\u003cbr>1 Tablespoon Ground Cardamon\u003cbr>1 teaspoon + Freshly Ground Black Pepper\u003cbr>1 teaspoon *optional: Ground Coriander*\u003c/p>\n\u003cp>8 ounces Unsalted Butter\u003cbr>3 1/2 ounces Blackstrap Molasses\u003cbr>6 ounces Simple Syrup **recipe in instructions** you may substitute Lyle's golden syrup or light corn syrup\u003c/p>\n\u003cp>3 each Large Egg Yolks\u003cbr>2 each Large Eggs\u003cbr>8 ounces buttermilk you may substitute sour cream or use a mixture of them both to create the eight ounces\u003c/p>\n\u003cp>Suggestions: Use the freshest, organic if possible, ground spices. Rainbow Grocery is a fantastic source for buying small amounts in bulk. Keep spices away from light and heat in your kitchen and try to use them up within 6 months of purchase date.\u003c/p>\n\u003cp>**To make simple syrup place equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe 1/2 cup sugar to 1/2 cup water will be sufficient.**\u003c/p>\n\u003cp>1. Preheat oven to 350F\u003cbr>2. Butter desired baking vessels. {Sometimes I coat with raw or white sugar inside as you would flour for a cake.}\u003cbr>3. Sift all dry ingredients except salt and pepper into a large bowl\u003cbr>4. Whisk in salt and pepper until mixture is uniform and create a \"well\" in center\u003cbr>5. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil \u003cstrong>slowly\u003c/strong> {this mixture is feisty and will boil over if the heat is on too high or your saucepan is crowding it}\u003cbr>6. In another bowl whisk together egg yolks, eggs and dairy\u003cbr>7. When mixture on stove comes to a boil, shut off heat and let rest for a moment\u003cbr>8. Pour this hot mixture all at once into the center of your bowl of dry ingredients\u003cbr>9. Using a whisk, mix dry ingredients into liquid, from center out, carefully\u003cbr>10. When batter begins to seize, pour in second bowl of wet ingredients\u003cbr>11. Whisk batter until smooth and uniform. Batter is loose\u003cbr>12. Pour batter a little over halfway into buttered baking tins\u003cbr>13. I set my first timer for about 15 minutes, {unless you are making muffin-size or smaller}, so that I can turn the pan around for a more even bake\u003cbr>14. Gingerbread is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean\u003cbr>{From this recipe I made one cake pan, one loaf, and it took about 35 minutes}\u003cbr>15. Cool at least until warm before slicing.\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>And now for the fantastic final detail/hint. You may turn this recipe into a \"mix\"! Assemble one recipe of just the dry ingredients. Weigh mixture and jot it down. You can keep mix in the cupboard for a rainy day and bake any fraction of it which suits you. This gingerbread is spicy and warming. A perfect, not-too-sweet confection for the coldest month of the year. Happy 2006!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/225/shunas-famous-gingerbread","authors":["5021"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1763"],"tags":["bayareabites_1255","bayareabites_2716"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. 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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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