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She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104062":{"type":"posts","id":"bayareabites_104062","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104062","score":null,"sort":[1449849608000]},"guestAuthors":[],"slug":"christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","publishDate":1449849608,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cp>https://youtu.be/rNE3MjVI5jY\u003c/p>\n\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","status":"publish","parent":0,"modified":1481588589,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":715},"headData":{"title":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees | KQED","description":"Gingerbread people are a staple of the holiday cookie platter, and this recipe couldn’t be easier! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104062 http://ww2.kqed.org/bayareabites/?p=104062","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/","disqusTitle":"Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>These darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor. (If you like a little more spiciness, add 1/4 teaspoon of white pepper.)\u003c/p>\n\u003cp>As with any dough that you roll out and cut into shapes, be sure to chill it until cold so it’s easier to roll and transfer the shapes to the baking sheets. I like to roll mine so they are thick enough to easily decorate without breaking (and easier for little kiddo hands too).\u003c/p>\n\u003cp>Choose any shaped cutters you like, such as gingerbread men/women/kids, snowflakes, stars, Christmas trees, or stockings. You can decorate them before baking by pressing small candies, raisins or dried currants, or mini chocolate chips into the dough or sprinkle them with sparkle sugar. Or just leave them plain and make the royal icing in the recipe. The royal icing dries hard and is ideal for piping fine lines.\u003c/p>\n\u003cfigure id=\"attachment_104615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg\" alt=\"Gingerbread snowflakes with sparkle sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-snowflakes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread snowflakes with sparkle sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>2 tsp ground ginger\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp ground nutmeg\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/4 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/3 cup unsulfured molasses (not blackstrap)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Royal icing for piping (optional)\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>In a bowl, whisk together the flour, spices, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar. Add the egg and vanilla and beat until combined. Add the molasses and beat until combined. Add the flour mixture and beat on low speed until just combined.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg\" alt=\"Add the flour mixture and beat on low speed until just combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture and beat on low speed until just combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg\" alt=\"The combined gingerbread dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-mixed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The combined gingerbread dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Have ready 2 large pieces of parchment paper, each about 18 inches long. Divide the dough in half and shape each half into a rectangle. Dust one piece of parchment with flour and roll out one dough half to 1/8-inch thick. Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. Transfer to a parchment-lined rimmed baking sheet. Repeat with the remaining dough half. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg\" alt=\"Roll out one dough half to 1/8-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one dough half to 1/8-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg\" alt=\"Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-cutout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Refrigerate or freeze until well chilled, then cut out cookies using a cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>While the dough cut-outs are chilling, preheat the oven to 350F. Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_104609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg\" alt=\"While the dough cut-outs are chilling, preheat the oven to 350F. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-people-trees-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the dough cut-outs are chilling, preheat the oven to 350F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg\" alt=\"Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-dough-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until puffed and lightly golden around the edges, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>To make the icing, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and cream of tartar. Add the egg whites and beat until combined, scraping down the side of the bowl halfway through, about 30 seconds. Add the vanilla and beat until combined. Thin the icing with 1 to 2 teaspoons of water and beat for 3 minutes on medium-high speed.\u003c/li>\n\u003cli>Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\u003c/li>\n\u003c/ol>\n\u003c/ol>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rNE3MjVI5jY'\n title='//www.youtube.com/embed/rNE3MjVI5jY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing1.jpg\" alt=\"Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the icing to a small piping bag with a very small plain tip. Decorate the cookies with the royal icing as you like. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104062/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_15133","bayareabites_2016","bayareabites_2716","bayareabites_3149","bayareabites_8603"],"featImg":"bayareabites_104606","label":"source_bayareabites_104062"},"bayareabites_103172":{"type":"posts","id":"bayareabites_103172","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103172","score":null,"sort":[1447513226000]},"guestAuthors":[],"slug":"thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","publishDate":1447513226,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ","status":"publish","parent":0,"modified":1571962158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":568},"headData":{"title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED","description":"Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103172 http://ww2.kqed.org/bayareabites/?p=103172","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/","disqusTitle":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_469","bayareabites_1642","bayareabites_2016","bayareabites_15072","bayareabites_439","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103276","label":"source_bayareabites_103172"},"bayareabites_14966":{"type":"posts","id":"bayareabites_14966","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14966","score":null,"sort":[1278082820000]},"guestAuthors":[],"slug":"peaches-not-ready-for-prime-time","title":"Peaches: Not Ready for Prime Time","publishDate":1278082820,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n","blocks":[],"excerpt":"To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\r\n\r\nIf you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.","status":"publish","parent":0,"modified":1277950495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1084},"headData":{"title":"Peaches: Not Ready for Prime Time | KQED","description":"To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\r\n\r\nIf you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14966 http://blogs.kqed.org/bayareabites/?p=14966","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/02/peaches-not-ready-for-prime-time/","disqusTitle":"Peaches: Not Ready for Prime Time","path":"/bayareabites/14966/peaches-not-ready-for-prime-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\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>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\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> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14966/peaches-not-ready-for-prime-time","authors":["5017"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_244","bayareabites_2016","bayareabites_8247","bayareabites_2267","bayareabites_8246"],"label":"bayareabites"},"bayareabites_10882":{"type":"posts","id":"bayareabites_10882","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10882","score":null,"sort":[1267232434000]},"guestAuthors":[],"slug":"lunar-new-year-sweet-rice-dumplings","title":"Lunar New Year Sweet Rice Dumplings","publishDate":1267232434,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ","status":"publish","parent":0,"modified":1550600816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1043},"headData":{"title":"Lunar New Year Sweet Rice Dumplings | KQED","description":"In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"10882 http://blogs.kqed.org/bayareabites/?p=10882","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/","disqusTitle":"Lunar New Year Sweet Rice Dumplings","path":"/bayareabites/10882/lunar-new-year-sweet-rice-dumplings","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\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>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10882/lunar-new-year-sweet-rice-dumplings","authors":["5018"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_45","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_1784","bayareabites_49","bayareabites_2016","bayareabites_3529","bayareabites_14738","bayareabites_3530","bayareabites_3393","bayareabites_68"],"label":"bayareabites"},"bayareabites_4396":{"type":"posts","id":"bayareabites_4396","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4396","score":null,"sort":[1244816224000]},"guestAuthors":[],"slug":"feeling-feverish-for-fever-tree-ginger-beer","title":"Feeling Feverish for Fever-Tree Ginger Beer","publishDate":1244816224,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n","blocks":[],"excerpt":"I really only have one requirement for ginger beer. I have to feel it.\r\n\r\n\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"","status":"publish","parent":0,"modified":1244529376,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":510},"headData":{"title":"Feeling Feverish for Fever-Tree Ginger Beer | KQED","description":"I really only have one requirement for ginger beer. I have to feel it.\r\n\r\nTo wit: "...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4396 http://blogs.kqed.org/bayareabites/?p=4396","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/12/feeling-feverish-for-fever-tree-ginger-beer/","disqusTitle":"Feeling Feverish for Fever-Tree Ginger Beer","path":"/bayareabites/4396/feeling-feverish-for-fever-tree-ginger-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\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>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4396/feeling-feverish-for-fever-tree-ginger-beer","authors":["5010"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_10"],"tags":["bayareabites_162","bayareabites_2016","bayareabites_2253"],"label":"bayareabites"},"bayareabites_2928":{"type":"posts","id":"bayareabites_2928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2928","score":null,"sort":[1239123889000]},"guestAuthors":[],"slug":"ginger-lovers-unite","title":"Ginger Lovers Unite","publishDate":1239123889,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ginger.jpg\" alt=\"ginger candy\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-2930\">I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\u003c/p>\n\u003cp>But even if ginger didn't make me feel better, I just like the taste and flavor.\u003c/p>\n\u003cp>There are a lot of types of ginger candies available in Bay Area stores, and I have tried quite a few of them. Below are some of the most popular types, but I would love to hear if there are any that you like which I have missed -- leave your notes in the comments. As you'll see, I don't love them all. To me, a great ginger candy has a very strong ginger flavor and little else. Texture is important, and I eschew candies that are too soft or don't last very long.\u003c/p>\n\u003cp>\u003cstrong>MY FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimesgourmet.com/chimes_spirit.htm\">Chimes Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.worldmarket.com/home.jsp\">Cost Plus World Market\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I first tried Chimes Ginger Chews from \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a>. They come individually wrapped in a lovely little tin that is perfect for carrying in a purse. The chews are on the hard side in texture -- kind of like a taffy. The flavor is strong and pure. My suggestion is to find the tin if you can, and then purchase the more affordable bags of chews from Cost Plus to refill it. The chews come in plain flavor, peanut butter flavor, and peppermint flavor. I am addicted to the plain, but let me know if you've tried any of the others.\u003c/p>\n\u003cp>\u003cstrong>Plain Crystallized Ginger\u003c/strong>\u003cbr>\nWhere to find: \u003ca href=\"http://www.gingerpeople.com/crystallized-ginger.html\">Ginger People\u003c/a>, \u003ca href=\"http://www.reedsgingerbrew.com/candy.html\">Reed's\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, various bulk sections\u003c/p>\n\u003cp>Plain crystallized ginger is easy to find, and satisfying in flavor. It's a solid piece of ginger that usually has a sugar coating. I look for the ginger that is as hard as possible, as I like to chew on it. I have tried packaged crystallized ginger in the past (from Reed's and Ginger People) and have found it to be too soft. I now purchase organic crystallized ginger from Rainbow Grocery's bulk section (in the back refrigerated bulk area) because it's fresh, strong, and hard in texture.\u003c/p>\n\u003cp>\u003cstrong>OTHER CANDIES I'VE TRIED\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hillsidecandy.com/gonaturally/520.html\">GoNaturally Ginger Organic Hard Candy\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>I appreciate that these are hard candies, but the ginger flavor is not strong enough, and there is an off flavor that I can't identify. If I didn't read the package saying that the flavor is ginger, I wouldn't have known from the taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/ginger-chews/original-ginger-chews-3.html\">Ginger People Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.traderjoes.com\">Trader Joe's\u003c/a>\u003c/p>\n\u003cp>These are probably the most popular type of ginger candy. They're widely available at Trader Joe's and many people I know eat them. I find them to be too chewy and sticky in texture, but the flavor is nice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/gin-gin-candies/gin-gins-boost-ultra-strength-ginger-candy.html\">Ginger People Gin Gins Boost\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>Another candy from Ginger People, this is a small, lozenge-like candy that has a milky look to it. The ginger flavor was there, but not as strong as what I find in my favorites. I might buy them again if in a pinch, but they didn't leave much of an impression on me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What have I missed? Are there any great ginger candies that I must try?\u003c/p>\n\n","blocks":[],"excerpt":"I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\r\n","status":"publish","parent":0,"modified":1239123936,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":613},"headData":{"title":"Ginger Lovers Unite | KQED","description":"I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2928 http://blogs.kqed.org/bayareabites/?p=2928","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/07/ginger-lovers-unite/","disqusTitle":"Ginger Lovers Unite","path":"/bayareabites/2928/ginger-lovers-unite","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ginger.jpg\" alt=\"ginger candy\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-2930\">I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\u003c/p>\n\u003cp>But even if ginger didn't make me feel better, I just like the taste and flavor.\u003c/p>\n\u003cp>There are a lot of types of ginger candies available in Bay Area stores, and I have tried quite a few of them. Below are some of the most popular types, but I would love to hear if there are any that you like which I have missed -- leave your notes in the comments. As you'll see, I don't love them all. To me, a great ginger candy has a very strong ginger flavor and little else. Texture is important, and I eschew candies that are too soft or don't last very long.\u003c/p>\n\u003cp>\u003cstrong>MY FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimesgourmet.com/chimes_spirit.htm\">Chimes Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.worldmarket.com/home.jsp\">Cost Plus World Market\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I first tried Chimes Ginger Chews from \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a>. They come individually wrapped in a lovely little tin that is perfect for carrying in a purse. The chews are on the hard side in texture -- kind of like a taffy. The flavor is strong and pure. My suggestion is to find the tin if you can, and then purchase the more affordable bags of chews from Cost Plus to refill it. The chews come in plain flavor, peanut butter flavor, and peppermint flavor. I am addicted to the plain, but let me know if you've tried any of the others.\u003c/p>\n\u003cp>\u003cstrong>Plain Crystallized Ginger\u003c/strong>\u003cbr>\nWhere to find: \u003ca href=\"http://www.gingerpeople.com/crystallized-ginger.html\">Ginger People\u003c/a>, \u003ca href=\"http://www.reedsgingerbrew.com/candy.html\">Reed's\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, various bulk sections\u003c/p>\n\u003cp>Plain crystallized ginger is easy to find, and satisfying in flavor. It's a solid piece of ginger that usually has a sugar coating. I look for the ginger that is as hard as possible, as I like to chew on it. I have tried packaged crystallized ginger in the past (from Reed's and Ginger People) and have found it to be too soft. I now purchase organic crystallized ginger from Rainbow Grocery's bulk section (in the back refrigerated bulk area) because it's fresh, strong, and hard in texture.\u003c/p>\n\u003cp>\u003cstrong>OTHER CANDIES I'VE TRIED\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hillsidecandy.com/gonaturally/520.html\">GoNaturally Ginger Organic Hard Candy\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>I appreciate that these are hard candies, but the ginger flavor is not strong enough, and there is an off flavor that I can't identify. If I didn't read the package saying that the flavor is ginger, I wouldn't have known from the taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/ginger-chews/original-ginger-chews-3.html\">Ginger People Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.traderjoes.com\">Trader Joe's\u003c/a>\u003c/p>\n\u003cp>These are probably the most popular type of ginger candy. They're widely available at Trader Joe's and many people I know eat them. I find them to be too chewy and sticky in texture, but the flavor is nice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/gin-gin-candies/gin-gins-boost-ultra-strength-ginger-candy.html\">Ginger People Gin Gins Boost\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>Another candy from Ginger People, this is a small, lozenge-like candy that has a milky look to it. The ginger flavor was there, but not as strong as what I find in my favorites. I might buy them again if in a pinch, but they didn't leave much of an impression on me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What have I missed? Are there any great ginger candies that I must try?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2928/ginger-lovers-unite","authors":["5019"],"categories":["bayareabites_2998","bayareabites_1245"],"tags":["bayareabites_2016"],"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. 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