Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés
A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake
Fresh Raspberry Tart
Nectarine and Raspberry Crisp
Stuffed Challah French Toast with Raspberries
Summer Berry Pudding
Growing Your Own Raspberry Patch
Sangria Blanca
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Deep, Dark Chocolate and Raspberry Soufflés. 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She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. 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Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n","blocks":[],"excerpt":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","status":"publish","parent":0,"modified":1432599373,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1054},"headData":{"title":"Berry Smart | KQED","description":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96390 http://ww2.kqed.org/bayareabites/?p=96390","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/berry-smart/","disqusTitle":"Berry Smart","nprByline":"Brie Mazurek, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/96390/berry-smart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\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>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96390/berry-smart","authors":["byline_bayareabites_96390"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_805","bayareabites_1183","bayareabites_14509","bayareabites_14512","bayareabites_14511","bayareabites_10498","bayareabites_14508","bayareabites_1082","bayareabites_1012","bayareabites_14510"],"featImg":"bayareabites_96401","label":"bayareabites"},"bayareabites_90902":{"type":"posts","id":"bayareabites_90902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90902","score":null,"sort":[1419363387000]},"guestAuthors":[],"slug":"not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","title":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés","publishDate":1419363387,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91335,91334\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91309,91331\"]\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91322,91323\"]\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91326,91324\"]\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91325,91336\"]\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91338,91305\"]\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91328,91307,91317,91315,91314\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!","status":"publish","parent":0,"modified":1449093695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":663},"headData":{"title":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés | KQED","description":"These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90902 http://blogs.kqed.org/bayareabites/?p=90902","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/","disqusTitle":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés","path":"/bayareabites/90902/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91335,91334","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91309,91331","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91322,91323","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91326,91324","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91325,91336","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91338,91305","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91328,91307,91317,91315,91314","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\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/90902/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_147","bayareabites_558","bayareabites_1082","bayareabites_2313"],"featImg":"bayareabites_91311","label":"bayareabites_15122"},"bayareabites_29722":{"type":"posts","id":"bayareabites_29722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29722","score":null,"sort":[1309544107000]},"guestAuthors":[],"slug":"a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","publishDate":1309544107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","status":"publish","parent":0,"modified":1550611185,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1287},"headData":{"title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake | KQED","description":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"29722 http://blogs.kqed.org/bayareabites/?p=29722","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/01/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake/","disqusTitle":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","path":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_8243","bayareabites_1183","bayareabites_147","bayareabites_2132","bayareabites_4125","bayareabites_1082","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_29728","label":"bayareabites"},"bayareabites_28700":{"type":"posts","id":"bayareabites_28700","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28700","score":null,"sort":[1307631635000]},"guestAuthors":[],"slug":"fresh-raspberry-tart","title":"Fresh Raspberry Tart","publishDate":1307631635,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":"It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ","status":"publish","parent":0,"modified":1307590434,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1240},"headData":{"title":"Fresh Raspberry Tart | KQED","description":"It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28700 http://blogs.kqed.org/bayareabites/?p=28700","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/09/fresh-raspberry-tart/","disqusTitle":"Fresh Raspberry Tart","path":"/bayareabites/28700/fresh-raspberry-tart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\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>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\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>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28700/fresh-raspberry-tart","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_1182","bayareabites_3719","bayareabites_228","bayareabites_1285","bayareabites_1082","bayareabites_9391","bayareabites_1284","bayareabites_3720"],"featImg":"bayareabites_28734","label":"bayareabites"},"bayareabites_15476":{"type":"posts","id":"bayareabites_15476","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15476","score":null,"sort":[1280326628000]},"guestAuthors":[],"slug":"nectarine-and-raspberry-crisp","title":"Nectarine and Raspberry Crisp","publishDate":1280326628,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-1.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15478\">\u003cbr>\n\u003cem>Nectarines & Raspberries\u003c/em>\u003c/p>\n\u003cp>Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they've reached the peak of ripeness. \u003c/p>\n\u003cp>I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued \u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\" alt=\"Crisp topping ingredients\" title=\"Crisp topping ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15477\">\u003c/a>\u003cbr>\n\u003cem>Makings of a fruit crisp\u003c/em>\u003c/p>\n\u003cp>I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don't even need to bust out the mixer for this. I've found that my own two hands are the best tools to use for cutting in the butter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\" alt=\"Crisp Topping\" title=\"Crisp Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15480\">\u003c/a>\u003cbr>\n\u003cem>Crisp topping\u003c/em>\u003c/p>\n\u003cp>Top this over any fruit that is in season and you are golden. Apples? Piece of \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">cake\u003c/del> crisp. Blueberries? Easy as \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">pie\u003c/del> crisp. Ok, I'll spare you any more bad puns. My point is, you can top virtually anything with this crumbly, crunchy mixture and end up with something delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15482\">\u003c/a>\u003cbr>\n\u003cem>Pretty\u003c/em>\u003c/p>\n\u003cp>Peach-raspberry is the traditional combo, I suppose, but the peaches were rock hard while the nectarines were plump and tender when I bought them, so nectarine-raspberry it was. The sweet tart factor was right on, and that shock of pink and oranges was almost too pretty to eat. \u003c/p>\n\u003cp>This is the ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. I love a deceptive dessert.\u003c/p>\n\u003cp>Fancy it up by making individual servings in ramekins, and finish it off with some ice cream or softly whipped cream.\u003c/p>\n\u003cp>Now doesn't that sound like the perfect ending to a summer night?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the fruit:\u003c/em>\u003cbr>\n2 pounds ripe nectarines\u003cbr>\n6 ounces raspberries\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons corn starch\u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1/2 cup all purpose flour\u003cbr>\n1/2 rolled oats\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch nutmeg\u003cbr>\n6 tablespoons cold butter, cut into small pieces\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 F.\u003cbr>\n2.\tCut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.\u003cbr>\n3.\tIn a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.\u003cbr>\n4.\tBake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream. \u003c/p>\n\n","blocks":[],"excerpt":"Fruit Crisp: The ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. ","status":"publish","parent":0,"modified":1345697173,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":481},"headData":{"title":"Nectarine and Raspberry Crisp | KQED","description":"Fruit Crisp: The ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15476 http://blogs.kqed.org/bayareabites/?p=15476","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/","disqusTitle":"Nectarine and Raspberry Crisp","path":"/bayareabites/15476/nectarine-and-raspberry-crisp","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-1.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15478\">\u003cbr>\n\u003cem>Nectarines & Raspberries\u003c/em>\u003c/p>\n\u003cp>Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they've reached the peak of ripeness. \u003c/p>\n\u003cp>I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued \u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\" alt=\"Crisp topping ingredients\" title=\"Crisp topping ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15477\">\u003c/a>\u003cbr>\n\u003cem>Makings of a fruit crisp\u003c/em>\u003c/p>\n\u003cp>I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don't even need to bust out the mixer for this. I've found that my own two hands are the best tools to use for cutting in the butter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\" alt=\"Crisp Topping\" title=\"Crisp Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15480\">\u003c/a>\u003cbr>\n\u003cem>Crisp topping\u003c/em>\u003c/p>\n\u003cp>Top this over any fruit that is in season and you are golden. Apples? Piece of \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">cake\u003c/del> crisp. Blueberries? Easy as \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">pie\u003c/del> crisp. Ok, I'll spare you any more bad puns. My point is, you can top virtually anything with this crumbly, crunchy mixture and end up with something delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15482\">\u003c/a>\u003cbr>\n\u003cem>Pretty\u003c/em>\u003c/p>\n\u003cp>Peach-raspberry is the traditional combo, I suppose, but the peaches were rock hard while the nectarines were plump and tender when I bought them, so nectarine-raspberry it was. The sweet tart factor was right on, and that shock of pink and oranges was almost too pretty to eat. \u003c/p>\n\u003cp>This is the ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. I love a deceptive dessert.\u003c/p>\n\u003cp>Fancy it up by making individual servings in ramekins, and finish it off with some ice cream or softly whipped cream.\u003c/p>\n\u003cp>Now doesn't that sound like the perfect ending to a summer night?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the fruit:\u003c/em>\u003cbr>\n2 pounds ripe nectarines\u003cbr>\n6 ounces raspberries\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons corn starch\u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1/2 cup all purpose flour\u003cbr>\n1/2 rolled oats\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch nutmeg\u003cbr>\n6 tablespoons cold butter, cut into small pieces\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 F.\u003cbr>\n2.\tCut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.\u003cbr>\n3.\tIn a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.\u003cbr>\n4.\tBake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15476/nectarine-and-raspberry-crisp","authors":["5037"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_49","bayareabites_8294","bayareabites_8293","bayareabites_2267","bayareabites_1082"],"label":"bayareabites"},"bayareabites_1635":{"type":"posts","id":"bayareabites_1635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1635","score":null,"sort":[1226767883000]},"guestAuthors":[],"slug":"cream-cheese-jam-stuffed-challah-french-toast-with-raspberries","title":"Stuffed Challah French Toast with Raspberries","publishDate":1226767883,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/french-toast1.jpg\" alt=\"cream cheese and jam stuffed challah french toast with raspberries\" align=\"left\">Whether it's a lazy weekend morning, or a busy holiday, there’s nothing nicer than having breakfast with family and friends. On Thanksgiving, I love to start my day by drinking coffee while I chat with my mom and sister as my kids and their cousins run around and play. Often, however, we need to chat and drink our coffee while also preparing for the big feast later in the day. As cooking a Thanksgiving or other holiday dinner is an all-day event, breakfast needs to be easy. So, while I am always tempted to make something elaborate, I rarely do as the morning plays second fiddle to the Turkey main event later that day.\u003c/p>\n\u003cp>But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: \u003cstrong>Challah French toast stuffed with cream cheese and jam and topped with berries\u003c/strong>. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.\u003c/p>\n\u003cp>I use Challah bread in the recipe as the egg dough makes it light and fluffy, which is perfect for French toast. You can use whatever bread you like, but just make sure it’s not sliced as you want to be able to cut nice thick pieces so you can create pockets for the cream cheese and jam.\u003c/p>\n\u003cp>The jam can be any flavor you'd like. I'm partial to using raspberry preserves for the filling and then topping the final product with fresh raspberries, but apple butter is a fantastic alternative and would go great with cooked apples on top.\u003c/p>\n\u003cp>The egg mixture is seasoned with vanilla, maple syrup, and cinnamon, which add sweetness and a great aroma. It also includes orange zest to brighten the flavors and add a little nuance to the raspberries. If you don’t have orange zest, you can just add in a tablespoon of orange juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether it's Thanksgiving, another holiday, or just a regular old morning, Challah bread French toast with cream cheese and jam is a pretty great way to start the day.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Cream Cheese and Jam Stuffed Challah French Toast with Raspberries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 - 8 people (double if feeding a larger crowd)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 loaf Challah bread\u003cbr>\n4 eggs\u003cbr>\n2/3 cup whole milk\u003cbr>\nZest from one orange\u003cbr>\n2 tsp cinnamon\u003cbr>\n1 tsp vanilla\u003cbr>\n1 Tbsp maple syrup\u003cbr>\n1/2 cup cream cheese\u003cbr>\n1/2 cup of raspberry jam\u003cbr>\nButter for frying\u003cbr>\nWarm maple syrup to top the French toast\u003cbr>\nFresh raspberries\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCut bread into 1-inch thick slices.\u003cbr>\n2.\tCut a pocket into the side of each piece and set aside.\u003cbr>\n3.\tWith a butter knife, spread some cream cheese into the pocket of each slice and then spread some jam on top of the cream cheese. Note: If you tear a little hole in the bread while spreading the cream cheese or jam pinch the bread to seal.\u003cbr>\n4.\tIn a large baking dish, mix the eggs, milk, orange zest, cinnamon, maple syrup and vanilla.\u003cbr>\n5.\tSet each slice of bread into the egg mixture, making sure each side is evenly coated. Turn each slice over so they're covered on both sides and then let sit for at least 5 minutes so the egg starts to soak into the bread. You can also let the mixture sit overnight. Just make sure you flip the bread in the egg so it's covered on both sides and then cover and refrigerate for up to 24 hours.\u003cbr>\n6.\tHeat a large griddle or frying pan to medium high.\u003cbr>\n7.\tCoat the bottom of the pan with butter (and don’t be stingy). Once it's sizzling, lay your egg-coated Challah inside.\u003cbr>\n8.\tCover the pan and lower the heat to medium or medium low and let the Challah sit for 3-5 minutes or until golden brown on the bottom side.\u003cbr>\n9.\tFlip the Challah pieces and cover again until the French toast is browned on both sides.\u003cbr>\n10.\tFinish cooking the rest of the egg-dipped Challah (adding more butter between each batch) until finished.\u003cbr>\n11.\tTop finished French toast with maple syrup and raspberries. \u003c/p>\n\n","blocks":[],"excerpt":"But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: Challah French toast stuffed with cream cheese and jam and topped with berries. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.","status":"publish","parent":0,"modified":1226768312,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":733},"headData":{"title":"Stuffed Challah French Toast with Raspberries | KQED","description":"But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: Challah French toast stuffed with cream cheese and jam and topped with berries. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1635 http://blogs.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/","disqusTitle":"Stuffed Challah French Toast with Raspberries","path":"/bayareabites/1635/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/french-toast1.jpg\" alt=\"cream cheese and jam stuffed challah french toast with raspberries\" align=\"left\">Whether it's a lazy weekend morning, or a busy holiday, there’s nothing nicer than having breakfast with family and friends. On Thanksgiving, I love to start my day by drinking coffee while I chat with my mom and sister as my kids and their cousins run around and play. Often, however, we need to chat and drink our coffee while also preparing for the big feast later in the day. As cooking a Thanksgiving or other holiday dinner is an all-day event, breakfast needs to be easy. So, while I am always tempted to make something elaborate, I rarely do as the morning plays second fiddle to the Turkey main event later that day.\u003c/p>\n\u003cp>But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: \u003cstrong>Challah French toast stuffed with cream cheese and jam and topped with berries\u003c/strong>. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.\u003c/p>\n\u003cp>I use Challah bread in the recipe as the egg dough makes it light and fluffy, which is perfect for French toast. You can use whatever bread you like, but just make sure it’s not sliced as you want to be able to cut nice thick pieces so you can create pockets for the cream cheese and jam.\u003c/p>\n\u003cp>The jam can be any flavor you'd like. I'm partial to using raspberry preserves for the filling and then topping the final product with fresh raspberries, but apple butter is a fantastic alternative and would go great with cooked apples on top.\u003c/p>\n\u003cp>The egg mixture is seasoned with vanilla, maple syrup, and cinnamon, which add sweetness and a great aroma. It also includes orange zest to brighten the flavors and add a little nuance to the raspberries. If you don’t have orange zest, you can just add in a tablespoon of orange juice.\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>Whether it's Thanksgiving, another holiday, or just a regular old morning, Challah bread French toast with cream cheese and jam is a pretty great way to start the day.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Cream Cheese and Jam Stuffed Challah French Toast with Raspberries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 - 8 people (double if feeding a larger crowd)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 loaf Challah bread\u003cbr>\n4 eggs\u003cbr>\n2/3 cup whole milk\u003cbr>\nZest from one orange\u003cbr>\n2 tsp cinnamon\u003cbr>\n1 tsp vanilla\u003cbr>\n1 Tbsp maple syrup\u003cbr>\n1/2 cup cream cheese\u003cbr>\n1/2 cup of raspberry jam\u003cbr>\nButter for frying\u003cbr>\nWarm maple syrup to top the French toast\u003cbr>\nFresh raspberries\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCut bread into 1-inch thick slices.\u003cbr>\n2.\tCut a pocket into the side of each piece and set aside.\u003cbr>\n3.\tWith a butter knife, spread some cream cheese into the pocket of each slice and then spread some jam on top of the cream cheese. Note: If you tear a little hole in the bread while spreading the cream cheese or jam pinch the bread to seal.\u003cbr>\n4.\tIn a large baking dish, mix the eggs, milk, orange zest, cinnamon, maple syrup and vanilla.\u003cbr>\n5.\tSet each slice of bread into the egg mixture, making sure each side is evenly coated. Turn each slice over so they're covered on both sides and then let sit for at least 5 minutes so the egg starts to soak into the bread. You can also let the mixture sit overnight. Just make sure you flip the bread in the egg so it's covered on both sides and then cover and refrigerate for up to 24 hours.\u003cbr>\n6.\tHeat a large griddle or frying pan to medium high.\u003cbr>\n7.\tCoat the bottom of the pan with butter (and don’t be stingy). Once it's sizzling, lay your egg-coated Challah inside.\u003cbr>\n8.\tCover the pan and lower the heat to medium or medium low and let the Challah sit for 3-5 minutes or until golden brown on the bottom side.\u003cbr>\n9.\tFlip the Challah pieces and cover again until the French toast is browned on both sides.\u003cbr>\n10.\tFinish cooking the rest of the egg-dipped Challah (adding more butter between each batch) until finished.\u003cbr>\n11.\tTop finished French toast with maple syrup and raspberries. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1635/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries","authors":["5016"],"categories":["bayareabites_1246","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1583","bayareabites_1582","bayareabites_1082"],"label":"bayareabites"},"bayareabites_1202":{"type":"posts","id":"bayareabites_1202","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1202","score":null,"sort":[1214588177000]},"guestAuthors":[],"slug":"summer-berry-pudding","title":"Summer Berry Pudding","publishDate":1214588177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1214588177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":755},"headData":{"title":"Summer Berry Pudding | KQED","description":"Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1202 http://blogs.kqed.org/bayareabites/2008/06/27/summer-berry-pudding/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/27/summer-berry-pudding/","disqusTitle":"Summer Berry Pudding","path":"/bayareabites/1202/summer-berry-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1202/summer-berry-pudding","authors":["5017"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1182","bayareabites_1184","bayareabites_805","bayareabites_1183","bayareabites_814","bayareabites_1082","bayareabites_1012"],"label":"bayareabites"},"bayareabites_1179":{"type":"posts","id":"bayareabites_1179","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1179","score":null,"sort":[1213885055000]},"guestAuthors":[],"slug":"growing-your-own-raspberry-patch","title":"Growing Your Own Raspberry Patch","publishDate":1213885055,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/raspberries-vine.jpg\" alt=\"raspberries vine\">\u003c/p>\n\u003cp>My gardening skills are mediocre, at best. Sometimes my plantings are successful, but more often than not, I get aphids or white flies, the cats pee on the lettuce, or I neglect to water something and rediscover its dried twig skeleton after it's too late to revive. Between taking care of my kids, walking the dog, and, oh yeah, working, tending the garden is an afterthought. This is why I like independent plants. I love growing tomatoes and roses because they can persevere for a few days, even when I forget to water them. I also like old fruit trees that seem happy without any care other than the occasional winter pruning. My new favorite plants, however, are my raspberry vines. They are able to thrive with little tending and I get the payoff of lovely little sweet berries.\u003c/p>\n\u003cp>My love for growing berries started about ten years ago when my husband and I bought our house and discovered a rambling blackberry patch just beyond the cement of our driveway. Each summer we were given the gift of hoards of dark juicy blackberries. I say gift because we did little to deserve them. We would only minimally cut back the bushes in the winter; just enough to be able to walk past them without getting caught and trapped in a thorny mess. I never tied them up and, I'm embarrassed to say, I didn't even water them. Every July we would then have enough berries to can several jars of homemade jam on top of the numerous berry crisps and pies I would bake. But then a sad thing happened: we remodeled our house and the city forced us to shore up our driveway with a cement curb. This made our backyard look less decrepit, but it covered our lovely prolific blackberry patch.\u003c/p>\n\u003cp>Now, my backyard is not huge. It's not even medium-sized. By most standards, it's on the smallish side, and much of it is cast in shade by the surrounding detached garages (my own and my neighbors') and some towering wild plum trees by the back fence. The driveway was pretty much the perfect spot to grow berries, but that spot has been overtaken by the aforementioned city-mandated cement block. About two years ago, in a moment of berry desperation, I convinced myself that the opposite corner of the yard, which gets only filtered sun, might grow fruit. It was this turn of events that led me to our local nursery in search of berry vines. As the blackberries sat in a bunch with the raspberry vines, I decided to purchase both varieties. It took only a moment to discover, however, that you can actually get thornless raspberry vines. Although I love blackberries, I adore raspberries just as much and the idea of not getting thwacked in the face and arms by jagged thorns was pretty enticing. The planting directions advised setting plants a couple of feet apart. As I had only a small planting area, I decided to purchase only one thornless raspberry vine to see if it would grow in the new location. After planting it, I crossed my fingers and hoped for the best. Little did I know that a couple of years later, I would have a ten-foot spread of healthy vines, laden with ripe raspberries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/girls-patch.jpg\" alt=\"girls in raspberry patch\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, our raspberries are ripening on a protracted schedule, which is just fine with me. Each day we have about ten mature berries. My daughters love going outside, standing in the raspberry patch, and talking about their day while they gobble up the day's ripened crop. Although we don’t have enough raspberries to make jam, we have enough for a snack each afternoon while we hang out and chat. I also have hopes that in a few years, as the vines age, we'll have enough berries to make pies and jam. Raspberries grow on the previous year's canes, so each year you get more \"old\" vines for the next year's crop. This is why I don't care that the patch is growing beyond its designated area. It's starting to overtake the camellias, but as far as I'm concerned, those camellias only give flowers, and I'll take berries any day instead.\u003c/p>\n\u003cp>Meanwhile, on the other side of the yard, our blackberry vine has popped up about twelve feet from its previous location in a small open area near our back porch. It's the beast that won't die, and that's just fine by me.\u003c/p>\n\u003cp>Following are some links to find more information on growing raspberry or blackberry patches. I think they suggest a bit more work than is necessary, but then again, I'm a minimalist when it comes to gardening effort. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.backyardgardener.com/plants/graspberry.html\">Backyard Gardener\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.beginner-gardening.com/growing-raspberries.html\">Beginner Gardening\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Note: Thornless blackberries are also available for purchase. They didn't have them at my local nursery when I bought my raspberry vine, but I've seen them since then.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1213852421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":840},"headData":{"title":"Growing Your Own Raspberry Patch | KQED","description":"My gardening skills are mediocre, at best. Sometimes my plantings are successful, but more often than not, I get aphids or white flies, the cats pee on the lettuce, or I neglect to water something and rediscover its dried twig skeleton after it's too late to revive. Between taking care of my kids, walking the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1179 http://blogs.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/","disqusTitle":"Growing Your Own Raspberry Patch","path":"/bayareabites/1179/growing-your-own-raspberry-patch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/raspberries-vine.jpg\" alt=\"raspberries vine\">\u003c/p>\n\u003cp>My gardening skills are mediocre, at best. Sometimes my plantings are successful, but more often than not, I get aphids or white flies, the cats pee on the lettuce, or I neglect to water something and rediscover its dried twig skeleton after it's too late to revive. Between taking care of my kids, walking the dog, and, oh yeah, working, tending the garden is an afterthought. This is why I like independent plants. I love growing tomatoes and roses because they can persevere for a few days, even when I forget to water them. I also like old fruit trees that seem happy without any care other than the occasional winter pruning. My new favorite plants, however, are my raspberry vines. They are able to thrive with little tending and I get the payoff of lovely little sweet berries.\u003c/p>\n\u003cp>My love for growing berries started about ten years ago when my husband and I bought our house and discovered a rambling blackberry patch just beyond the cement of our driveway. Each summer we were given the gift of hoards of dark juicy blackberries. I say gift because we did little to deserve them. We would only minimally cut back the bushes in the winter; just enough to be able to walk past them without getting caught and trapped in a thorny mess. I never tied them up and, I'm embarrassed to say, I didn't even water them. Every July we would then have enough berries to can several jars of homemade jam on top of the numerous berry crisps and pies I would bake. But then a sad thing happened: we remodeled our house and the city forced us to shore up our driveway with a cement curb. This made our backyard look less decrepit, but it covered our lovely prolific blackberry patch.\u003c/p>\n\u003cp>Now, my backyard is not huge. It's not even medium-sized. By most standards, it's on the smallish side, and much of it is cast in shade by the surrounding detached garages (my own and my neighbors') and some towering wild plum trees by the back fence. The driveway was pretty much the perfect spot to grow berries, but that spot has been overtaken by the aforementioned city-mandated cement block. About two years ago, in a moment of berry desperation, I convinced myself that the opposite corner of the yard, which gets only filtered sun, might grow fruit. It was this turn of events that led me to our local nursery in search of berry vines. As the blackberries sat in a bunch with the raspberry vines, I decided to purchase both varieties. It took only a moment to discover, however, that you can actually get thornless raspberry vines. Although I love blackberries, I adore raspberries just as much and the idea of not getting thwacked in the face and arms by jagged thorns was pretty enticing. The planting directions advised setting plants a couple of feet apart. As I had only a small planting area, I decided to purchase only one thornless raspberry vine to see if it would grow in the new location. After planting it, I crossed my fingers and hoped for the best. Little did I know that a couple of years later, I would have a ten-foot spread of healthy vines, laden with ripe raspberries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/girls-patch.jpg\" alt=\"girls in raspberry patch\">\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>Right now, our raspberries are ripening on a protracted schedule, which is just fine with me. Each day we have about ten mature berries. My daughters love going outside, standing in the raspberry patch, and talking about their day while they gobble up the day's ripened crop. Although we don’t have enough raspberries to make jam, we have enough for a snack each afternoon while we hang out and chat. I also have hopes that in a few years, as the vines age, we'll have enough berries to make pies and jam. Raspberries grow on the previous year's canes, so each year you get more \"old\" vines for the next year's crop. This is why I don't care that the patch is growing beyond its designated area. It's starting to overtake the camellias, but as far as I'm concerned, those camellias only give flowers, and I'll take berries any day instead.\u003c/p>\n\u003cp>Meanwhile, on the other side of the yard, our blackberry vine has popped up about twelve feet from its previous location in a small open area near our back porch. It's the beast that won't die, and that's just fine by me.\u003c/p>\n\u003cp>Following are some links to find more information on growing raspberry or blackberry patches. I think they suggest a bit more work than is necessary, but then again, I'm a minimalist when it comes to gardening effort. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.backyardgardener.com/plants/graspberry.html\">Backyard Gardener\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.beginner-gardening.com/growing-raspberries.html\">Beginner Gardening\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Note: Thornless blackberries are also available for purchase. They didn't have them at my local nursery when I bought my raspberry vine, but I've seen them since then.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1179/growing-your-own-raspberry-patch","authors":["5016"],"categories":["bayareabites_2554"],"tags":["bayareabites_1082"],"label":"bayareabites"},"bayareabites_1163":{"type":"posts","id":"bayareabites_1163","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1163","score":null,"sort":[1213457899000]},"guestAuthors":[],"slug":"sangria-blanca","title":"Sangria Blanca","publishDate":1213457899,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangriablanca.jpg\" alt=\"glass of sangria blanca\">\u003cbr>\nSummer is a great time for cold fizzy refreshments. And drinks made with champagne, Prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic for a hot summer day.\u003c/p>\n\u003cp>Although I adore Sangria Blanca now, it took a while for this love to bloom. For years I resisted sparkling sangrias. When offered one, I turned up my nose, thinking it was a cousin of the lowly wine cooler. This isn't to say I never liked wine coolers. In high school, I drank my fair share (but don’t tell my mom). They were sweeter and more drinkable than the Bud Light and Lucky Lager served at Friday night parties in my small San Diego County town and always seemed to be on hand. My girlfriends and I would down our \u003ca href=\"http://www.cacooler.com/\">California Coolers\u003c/a> (does anyone else remember those?), feeling quite urbane. Later, when I was a little older and \"wiser,\" I learned to disdain coolers in much the same way a six-year old feels too mature to watch Sesame Street any longer. It was only when I was in my 30s that I returned to sparkling wine concoctions. By this time, I was secure enough to admit I really loved their refreshing and slightly fruity taste and so started experimenting.\u003c/p>\n\u003cp>Following is the result of one of these experiments: my recipe for Sangria Blanca. I use \u003ca href=\"http://www.epicurious.com/tools/winedictionary/search?query=cava&submit.x=0&submit.y=0&submit=submit\">cava\u003c/a>, a Northern Spanish sparkling wine, although any type of bubbly will do. The great thing about this recipe is that you don't need to break the bank. Although a nice champagne wouldn't hurt the outcome, it seems an extravagant addition for a drink that includes fruity soda, thereby drowning out any nuances you would gain. A moderately-priced cava is my bottle of choice, although you could also use sparkling wine or prosecco. Just don't use anything you wouldn't drink plain. Served with some ripe berries, a sprig of mint, and ice, it's the perfect way to cool off on a hot summer day in Spain, San Diego, or the Bay Area.\u003c/p>\n\u003cp>\u003cem>For a discussion on red wine sangria, see \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">Sangria, the Ultimate Summer Refresher\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/punchbowl.jpg\" alt=\"punch bowl of sangria blanca\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sangria Blanca\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle chilled cava or other sparkling wine\u003cbr>\n1 cup fruity soda, \u003ca href=\"http://www.crystalgeyser.com/juice_squeeze/cgw_js.html#\">Passion Fruit and Mango Juice Squeeze\u003c/a> or \u003ca href=\"http://www.naturellementpulpeuse.fr/\">Orangina\u003c/a>\u003cbr>\n2 Tbsp brandy\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ cup raspberries\u003cbr>\n½ cup sliced strawberries\u003cbr>\nMint leaves\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean berries and slice the strawberries. Set aside.\u003cbr>\n2. In a large punch bowl or pitcher, combine the sugar and brandy until the sugar dissolves.\u003cbr>\n3. Add the cava, or other sparkling wine, along with the soda.\u003cbr>\n4. Add the berries and ice.\u003cbr>\n5. Serve with mint leaves as garnish.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1436033144,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":485},"headData":{"title":"Sangria Blanca | KQED","description":"Summer is a great time for cold fizzy refreshments. And drinks made with champagne, Prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1163 http://blogs.kqed.org/bayareabites/2008/06/14/sangria-blanca/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/","disqusTitle":"Sangria Blanca","path":"/bayareabites/1163/sangria-blanca","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangriablanca.jpg\" alt=\"glass of sangria blanca\">\u003cbr>\nSummer is a great time for cold fizzy refreshments. And drinks made with champagne, Prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic for a hot summer day.\u003c/p>\n\u003cp>Although I adore Sangria Blanca now, it took a while for this love to bloom. For years I resisted sparkling sangrias. When offered one, I turned up my nose, thinking it was a cousin of the lowly wine cooler. This isn't to say I never liked wine coolers. In high school, I drank my fair share (but don’t tell my mom). They were sweeter and more drinkable than the Bud Light and Lucky Lager served at Friday night parties in my small San Diego County town and always seemed to be on hand. My girlfriends and I would down our \u003ca href=\"http://www.cacooler.com/\">California Coolers\u003c/a> (does anyone else remember those?), feeling quite urbane. Later, when I was a little older and \"wiser,\" I learned to disdain coolers in much the same way a six-year old feels too mature to watch Sesame Street any longer. It was only when I was in my 30s that I returned to sparkling wine concoctions. By this time, I was secure enough to admit I really loved their refreshing and slightly fruity taste and so started experimenting.\u003c/p>\n\u003cp>Following is the result of one of these experiments: my recipe for Sangria Blanca. I use \u003ca href=\"http://www.epicurious.com/tools/winedictionary/search?query=cava&submit.x=0&submit.y=0&submit=submit\">cava\u003c/a>, a Northern Spanish sparkling wine, although any type of bubbly will do. The great thing about this recipe is that you don't need to break the bank. Although a nice champagne wouldn't hurt the outcome, it seems an extravagant addition for a drink that includes fruity soda, thereby drowning out any nuances you would gain. A moderately-priced cava is my bottle of choice, although you could also use sparkling wine or prosecco. Just don't use anything you wouldn't drink plain. Served with some ripe berries, a sprig of mint, and ice, it's the perfect way to cool off on a hot summer day in Spain, San Diego, or the Bay Area.\u003c/p>\n\u003cp>\u003cem>For a discussion on red wine sangria, see \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">Sangria, the Ultimate Summer Refresher\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/punchbowl.jpg\" alt=\"punch bowl of sangria blanca\">\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>Sangria Blanca\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle chilled cava or other sparkling wine\u003cbr>\n1 cup fruity soda, \u003ca href=\"http://www.crystalgeyser.com/juice_squeeze/cgw_js.html#\">Passion Fruit and Mango Juice Squeeze\u003c/a> or \u003ca href=\"http://www.naturellementpulpeuse.fr/\">Orangina\u003c/a>\u003cbr>\n2 Tbsp brandy\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ cup raspberries\u003cbr>\n½ cup sliced strawberries\u003cbr>\nMint leaves\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean berries and slice the strawberries. Set aside.\u003cbr>\n2. In a large punch bowl or pitcher, combine the sugar and brandy until the sugar dissolves.\u003cbr>\n3. Add the cava, or other sparkling wine, along with the soda.\u003cbr>\n4. Add the berries and ice.\u003cbr>\n5. Serve with mint leaves as garnish.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1163/sangria-blanca","authors":["5016"],"categories":["bayareabites_1244","bayareabites_12","bayareabites_119"],"tags":["bayareabites_1128","bayareabites_1082","bayareabites_1100","bayareabites_1127","bayareabites_1012"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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