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After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. 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But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Elevate an old-fashioned jelly roll with chocolate...and more chocolate!","status":"publish","parent":0,"modified":1547228621,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1255},"headData":{"title":"Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream | KQED","description":"Elevate an old-fashioned jelly roll with chocolate...and more chocolate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131848 https://ww2.kqed.org/bayareabites/?p=131848","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/02/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream/","disqusTitle":"Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream","videoEmbed":"https://youtu.be/wNVi6wwpsdo","path":"/bayareabites/131848/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131848/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream","authors":["11572"],"series":["bayareabites_16039"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_1255","bayareabites_1595","bayareabites_147","bayareabites_49","bayareabites_312","bayareabites_14738"],"featImg":"bayareabites_131856","label":"bayareabites_16039"},"bayareabites_131261":{"type":"posts","id":"bayareabites_131261","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131261","score":null,"sort":[1545067332000]},"guestAuthors":[],"slug":"salted-caramel-pretzel-bark-infused-with-cannabis","title":"Cannabis-Infused Salted Caramel Pretzel Bark","publishDate":1545067332,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A fully loaded chocolate bark is always a good call when it comes to DIY giftables — try them infused or not!","status":"publish","parent":0,"modified":1567629246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":497},"headData":{"title":"Cannabis-Infused Salted Caramel Pretzel Bark | KQED","description":"A fully loaded chocolate bark is always a good call when it comes to DIY giftables — try them infused or not!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131261 https://ww2.kqed.org/bayareabites/?p=131261","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/17/salted-caramel-pretzel-bark-infused-with-cannabis/","disqusTitle":"Cannabis-Infused Salted Caramel Pretzel Bark","path":"/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_15908","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14076","bayareabites_1595","bayareabites_14164","bayareabites_147","bayareabites_16285","bayareabites_14738","bayareabites_8986","bayareabites_16284"],"featImg":"bayareabites_131267","label":"bayareabites_15122"},"bayareabites_105058":{"type":"posts","id":"bayareabites_105058","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105058","score":null,"sort":[1450645371000]},"guestAuthors":[],"slug":"holiday-dinner-dessert-sticky-toffee-pudding","title":"Holiday Dinner Dessert: Sticky Toffee Pudding","publishDate":1450645371,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.","status":"publish","parent":0,"modified":1450806294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":681},"headData":{"title":"Holiday Dinner Dessert: Sticky Toffee Pudding | KQED","description":"Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105058 http://ww2.kqed.org/bayareabites/?p=105058","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/","disqusTitle":"Holiday Dinner Dessert: Sticky Toffee Pudding","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105058/holiday-dinner-dessert-sticky-toffee-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105058/holiday-dinner-dessert-sticky-toffee-pudding","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1595","bayareabites_814","bayareabites_15164","bayareabites_1447"],"featImg":"bayareabites_105082","label":"source_bayareabites_105058"},"bayareabites_102369":{"type":"posts","id":"bayareabites_102369","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102369","score":null,"sort":[1446048041000]},"guestAuthors":[],"slug":"diy-halloween-caramel-apples","title":"DIY Halloween Caramel Apples","publishDate":1446048041,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ","status":"publish","parent":0,"modified":1570571936,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":652},"headData":{"title":"DIY Halloween Caramel Apples | KQED","description":"When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102369 http://ww2.kqed.org/bayareabites/?p=102369","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/","disqusTitle":"DIY Halloween Caramel Apples","path":"/bayareabites/102369/diy-halloween-caramel-apples","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102369/diy-halloween-caramel-apples","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_469","bayareabites_1595","bayareabites_1497","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_102559","label":"bayareabites_14959"},"bayareabites_102365":{"type":"posts","id":"bayareabites_102365","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102365","score":null,"sort":[1445698983000]},"guestAuthors":[],"slug":"halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","title":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems","publishDate":1445698983,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n","status":"publish","parent":0,"modified":1570571880,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":512},"headData":{"title":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems | KQED","description":"Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102365 http://ww2.kqed.org/bayareabites/?p=102365","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/","disqusTitle":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems","path":"/bayareabites/102365/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \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/102365/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1595","bayareabites_41","bayareabites_1034","bayareabites_2896","bayareabites_14738"],"featImg":"bayareabites_102373","label":"bayareabites_14959"},"bayareabites_75313":{"type":"posts","id":"bayareabites_75313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75313","score":null,"sort":[1387907408000]},"guestAuthors":[],"slug":"decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","title":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges","publishDate":1387907408,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558\"]\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75533,75534,75536\"]\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532\"]\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.","status":"publish","parent":0,"modified":1449093755,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":879},"headData":{"title":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges | KQED","description":"Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75313 http://blogs.kqed.org/bayareabites/?p=75313","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/","disqusTitle":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges","path":"/bayareabites/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75533,75534,75536","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_636","bayareabites_1595","bayareabites_12827","bayareabites_558","bayareabites_12821","bayareabites_12829","bayareabites_4177","bayareabites_12832","bayareabites_12814"],"featImg":"bayareabites_75525","label":"bayareabites_15122"},"bayareabites_19222":{"type":"posts","id":"bayareabites_19222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19222","score":null,"sort":[1291219252000]},"guestAuthors":[],"slug":"banana-cream-pie-with-chocolate-ganache-salted-caramel-sauce","title":"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce","publishDate":1291219252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\u003c/p>\n\n","blocks":[],"excerpt":"A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.","status":"publish","parent":0,"modified":1291075907,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1188},"headData":{"title":"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce | KQED","description":"A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19222 http://blogs.kqed.org/bayareabites/?p=19222","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/01/banana-cream-pie-with-chocolate-ganache-salted-caramel-sauce/","disqusTitle":"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce","path":"/bayareabites/19222/banana-cream-pie-with-chocolate-ganache-salted-caramel-sauce","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_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\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>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19222/banana-cream-pie-with-chocolate-ganache-salted-caramel-sauce","authors":["5037"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8549","bayareabites_1595","bayareabites_8550","bayareabites_1820","bayareabites_228","bayareabites_487"],"label":"bayareabites"},"bayareabites_15183":{"type":"posts","id":"bayareabites_15183","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15183","score":null,"sort":[1279297975000]},"guestAuthors":[],"slug":"manhattan-sundae-melodrama","title":"Manhattan Sundae Melodrama","publishDate":1279297975,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=j3t0cBC6g5U\u003c/p>\n\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n","blocks":[],"excerpt":"\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.","status":"publish","parent":0,"modified":1279379161,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":78,"wordCount":2063},"headData":{"title":"Manhattan Sundae Melodrama | KQED","description":""What if I made a sweet vermouth caramel sauce?" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. "Would it be disgusting?" There was only one way to find out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15183 http://blogs.kqed.org/bayareabites/?p=15183","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/16/manhattan-sundae-melodrama/","disqusTitle":"Manhattan Sundae Melodrama","path":"/bayareabites/15183/manhattan-sundae-melodrama","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\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>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\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/j3t0cBC6g5U'\n title='//www.youtube.com/embed/j3t0cBC6g5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15183/manhattan-sundae-melodrama","authors":["5017"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_1653","bayareabites_2090"],"tags":["bayareabites_1595","bayareabites_49","bayareabites_8270","bayareabites_8269","bayareabites_8265","bayareabites_8267","bayareabites_8268","bayareabites_8266"],"label":"bayareabites"},"bayareabites_10317":{"type":"posts","id":"bayareabites_10317","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10317","score":null,"sort":[1265569413000]},"guestAuthors":[],"slug":"countdown-to-valentines-day","title":"Countdown to Valentine's Day","publishDate":1265569413,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n","blocks":[],"excerpt":"From sausage-making to truffle-rolling, salted caramels to secret dinners, we've got the tastiest list of Valentine's Day inspirations in town. ","status":"publish","parent":0,"modified":1265851848,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1254},"headData":{"title":"Countdown to Valentine's Day | KQED","description":"From sausage-making to truffle-rolling, salted caramels to secret dinners, we've got the tastiest list of Valentine's Day inspirations in town. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"10317 http://blogs.kqed.org/bayareabites/?p=10317","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/07/countdown-to-valentines-day/","disqusTitle":"Countdown to Valentine's Day","path":"/bayareabites/10317/countdown-to-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\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>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \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>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10317/countdown-to-valentines-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_3440","bayareabites_1595","bayareabites_1123","bayareabites_3441","bayareabites_1460","bayareabites_3238","bayareabites_3439","bayareabites_81"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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