Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle
Springtime Avocado Toast with Green Olive Relish and Lemon
Celebrate Mother’s Day with a Breakfast Salad!
Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries
Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt
Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam
Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes
Fresh Rhubarb Fizz Cocktail
Savory Sausage, Roasted Pepper, and Thyme Bread Pudding
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Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_81901":{"type":"attachments","id":"bayareabites_81901","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"81901","found":true},"title":"strata-final-slice640","publishDate":1399696012,"status":"inherit","parent":81422,"modified":1399696012,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/strata-final-slice640.jpg","width":640,"height":427}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"}},"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_116881":{"type":"posts","id":"bayareabites_116881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116881","score":null,"sort":[1494015100000]},"guestAuthors":[],"slug":"mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","title":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","publishDate":1494015100,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","status":"publish","parent":0,"modified":1554413289,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":1161},"headData":{"title":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle | KQED","description":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","datePublished":"2017-05-05T20:11:40.000Z","dateModified":"2019-04-04T21:28:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116881 https://ww2.kqed.org/bayareabites/?p=116881","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/05/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle/","disqusTitle":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","path":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1080","bayareabites_3992","bayareabites_16157","bayareabites_1314","bayareabites_10035","bayareabites_2139","bayareabites_8986","bayareabites_3682","bayareabites_12814"],"featImg":"bayareabites_117137","label":"bayareabites"},"bayareabites_109085":{"type":"posts","id":"bayareabites_109085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109085","score":null,"sort":[1463838443000]},"guestAuthors":[],"slug":"springtime-avocado-toast-with-green-olive-relish-and-lemon","title":"Springtime Avocado Toast with Green Olive Relish and Lemon","publishDate":1463838443,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","status":"publish","parent":0,"modified":1550267360,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":540},"headData":{"title":"Springtime Avocado Toast with Green Olive Relish and Lemon | KQED","description":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Avocado Toast with Green Olive Relish and Lemon","datePublished":"2016-05-21T13:47:23.000Z","dateModified":"2019-02-15T21:49:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109085 http://ww2.kqed.org/bayareabites/?p=109085","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/springtime-avocado-toast-with-green-olive-relish-and-lemon/","disqusTitle":"Springtime Avocado Toast with Green Olive Relish and Lemon","path":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_10096","bayareabites_15459","bayareabites_15461","bayareabites_15460","bayareabites_2198","bayareabites_3992","bayareabites_16157","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109474","label":"bayareabites"},"bayareabites_109087":{"type":"posts","id":"bayareabites_109087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109087","score":null,"sort":[1462633709000]},"guestAuthors":[],"slug":"celebrate-mothers-day-with-a-breakfast-salad","title":"Celebrate Mother’s Day with a Breakfast Salad!","publishDate":1462633709,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","status":"publish","parent":0,"modified":1526138759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":711},"headData":{"title":"Celebrate Mother’s Day with a Breakfast Salad! | KQED","description":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Mother’s Day with a Breakfast Salad!","datePublished":"2016-05-07T15:08:29.000Z","dateModified":"2018-05-12T15:25:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109087 http://ww2.kqed.org/bayareabites/?p=109087","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/07/celebrate-mothers-day-with-a-breakfast-salad/","disqusTitle":"Celebrate Mother’s Day with a Breakfast Salad!","path":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \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/109087/celebrate-mothers-day-with-a-breakfast-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_278","bayareabites_477","bayareabites_15447","bayareabites_33","bayareabites_3992","bayareabites_16157","bayareabites_1815","bayareabites_11793"],"featImg":"bayareabites_109137","label":"bayareabites"},"bayareabites_109081":{"type":"posts","id":"bayareabites_109081","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109081","score":null,"sort":[1462552046000]},"guestAuthors":[],"slug":"mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","title":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries","publishDate":1462552046,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!","status":"publish","parent":0,"modified":1526316673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":567},"headData":{"title":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries | KQED","description":"Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries","datePublished":"2016-05-06T16:27:26.000Z","dateModified":"2018-05-14T16:51:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109081 http://ww2.kqed.org/bayareabites/?p=109081","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/","disqusTitle":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries","path":"/bayareabites/109081/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \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/109081/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1583","bayareabites_1582","bayareabites_3992","bayareabites_16157","bayareabites_15446","bayareabites_1012"],"featImg":"bayareabites_109093","label":"bayareabites"},"bayareabites_95251":{"type":"posts","id":"bayareabites_95251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95251","score":null,"sort":[1430928046000]},"guestAuthors":[],"slug":"mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","title":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","publishDate":1430928046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95524,95529,95527,95528,95525,95526\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95512,95520,95522,95521,95519\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95510,95507,95508,95511\"]\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ","status":"publish","parent":0,"modified":1556669611,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":719},"headData":{"title":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt | KQED","description":"What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","datePublished":"2015-05-06T16:00:46.000Z","dateModified":"2019-05-01T00:13:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95251 http://ww2.kqed.org/bayareabites/?p=95251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/06/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt/","disqusTitle":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","path":"/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95524,95529,95527,95528,95525,95526","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95512,95520,95522,95521,95519","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95510,95507,95508,95511","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_16400","bayareabites_12334","bayareabites_3992","bayareabites_10035","bayareabites_473","bayareabites_14738","bayareabites_2139"],"featImg":"bayareabites_95513","label":"bayareabites"},"bayareabites_95249":{"type":"posts","id":"bayareabites_95249","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95249","score":null,"sort":[1430755220000]},"guestAuthors":[],"slug":"mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","publishDate":1430755220,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","status":"publish","parent":0,"modified":1556669976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":699},"headData":{"title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam | KQED","description":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","datePublished":"2015-05-04T16:00:20.000Z","dateModified":"2019-05-01T00:19:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95249 http://ww2.kqed.org/bayareabites/?p=95249","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/04/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam/","disqusTitle":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","path":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95594,95593,95592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95599,95608,95595,95600,95601","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95602,95597,95596,95604,95586,95588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_833","bayareabites_347","bayareabites_1079","bayareabites_16401","bayareabites_3992","bayareabites_8238","bayareabites_10409"],"featImg":"bayareabites_95583","label":"bayareabites"},"bayareabites_81792":{"type":"posts","id":"bayareabites_81792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81792","score":null,"sort":[1399740951000]},"guestAuthors":[],"slug":"bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","title":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","publishDate":1399740951,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","status":"publish","parent":0,"modified":1526138714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":219},"headData":{"title":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes | KQED","description":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","datePublished":"2014-05-10T16:55:51.000Z","dateModified":"2018-05-12T15:25:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81792 http://blogs.kqed.org/bayareabites/?p=81792","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes/","disqusTitle":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","path":"/bayareabites/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\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/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246"],"tags":["bayareabites_13355","bayareabites_1368","bayareabites_13330","bayareabites_1290","bayareabites_3992","bayareabites_16157","bayareabites_13329","bayareabites_13331","bayareabites_13361"],"featImg":"bayareabites_81923","label":"bayareabites"},"bayareabites_81420":{"type":"posts","id":"bayareabites_81420","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81420","score":null,"sort":[1399739629000]},"guestAuthors":[],"slug":"mothers-day-brunch-fresh-rhubarb-fizz-cocktail","title":"Fresh Rhubarb Fizz Cocktail","publishDate":1399739629,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","status":"publish","parent":0,"modified":1550267563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":652},"headData":{"title":"Fresh Rhubarb Fizz Cocktail | KQED","description":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Rhubarb Fizz Cocktail","datePublished":"2014-05-10T16:33:49.000Z","dateModified":"2019-02-15T21:52:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81420 http://blogs.kqed.org/bayareabites/?p=81420","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/","disqusTitle":"Fresh Rhubarb Fizz Cocktail","path":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81859,81857,81854,81852,81847,81846,81853,81856,81858","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_61"],"tags":["bayareabites_1693","bayareabites_1561","bayareabites_987","bayareabites_3992","bayareabites_16157","bayareabites_13363","bayareabites_2139","bayareabites_13364","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_81851","label":"bayareabites"},"bayareabites_81422":{"type":"posts","id":"bayareabites_81422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81422","score":null,"sort":[1399738069000]},"guestAuthors":[],"slug":"mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","publishDate":1399738069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","status":"publish","parent":0,"modified":1546901401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding | KQED","description":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","datePublished":"2014-05-10T16:07:49.000Z","dateModified":"2019-01-07T22:50:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81422 http://blogs.kqed.org/bayareabites/?p=81422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/","disqusTitle":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","path":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2930","bayareabites_480","bayareabites_3992","bayareabites_16157","bayareabites_13357","bayareabites_2344","bayareabites_8637","bayareabites_1031"],"featImg":"bayareabites_81901","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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