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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_107930":{"type":"posts","id":"bayareabites_107930","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107930","score":null,"sort":[1459051407000]},"guestAuthors":[],"slug":"strawberry-meyer-lemon-coffeecake","title":"Strawberry-Meyer Lemon Coffeecake","publishDate":1459051407,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n[aside tag=\"easter\"]\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.","status":"publish","parent":0,"modified":1554151048,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":964},"headData":{"title":"Strawberry-Meyer Lemon Coffeecake | KQED","description":"A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107930 http://ww2.kqed.org/bayareabites/?p=107930","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/26/strawberry-meyer-lemon-coffeecake/","disqusTitle":"Strawberry-Meyer Lemon Coffeecake","WpOldSlug":"easter-brunch-strawberry-meyer-lemon-coffeecake","path":"/bayareabites/107930/strawberry-meyer-lemon-coffeecake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"easter","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107930/strawberry-meyer-lemon-coffeecake","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_16271","bayareabites_220","bayareabites_2044","bayareabites_1892","bayareabites_14738","bayareabites_8986","bayareabites_10409"],"featImg":"bayareabites_108075","label":"bayareabites"},"bayareabites_95249":{"type":"posts","id":"bayareabites_95249","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95249","score":null,"sort":[1430755220000]},"guestAuthors":[],"slug":"mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","publishDate":1430755220,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","status":"publish","parent":0,"modified":1556669976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":699},"headData":{"title":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam | KQED","description":"These tender scones are perfumed with lemon and the ideal partner to sweet springtime strawberry jam.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95249 http://ww2.kqed.org/bayareabites/?p=95249","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/04/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam/","disqusTitle":"Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam","path":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95594,95593,95592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95599,95608,95595,95600,95601","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95602,95597,95596,95604,95586,95588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95249/mothers-day-recipe-lemon-scone-breakfast-cookies-with-quick-strawberry-jam","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_833","bayareabites_347","bayareabites_1079","bayareabites_16401","bayareabites_3992","bayareabites_8238","bayareabites_10409"],"featImg":"bayareabites_95583","label":"bayareabites"},"bayareabites_92858":{"type":"posts","id":"bayareabites_92858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92858","score":null,"sort":[1423773943000]},"guestAuthors":[],"slug":"valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","publishDate":1423773943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","status":"publish","parent":0,"modified":1553040752,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":669},"headData":{"title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED","description":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92858 http://blogs.kqed.org/bayareabites/?p=92858","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/","disqusTitle":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","source":"Valentine's Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_147","bayareabites_833","bayareabites_4125","bayareabites_846","bayareabites_10409","bayareabites_81"],"featImg":"bayareabites_92896","label":"source_bayareabites_92858"},"bayareabites_44134":{"type":"posts","id":"bayareabites_44134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44134","score":null,"sort":[1339088253000]},"guestAuthors":[],"slug":"pick-your-own-family-friendly-u-pick-orchards-and-farms","title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","publishDate":1339088253,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n","blocks":[],"excerpt":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","status":"publish","parent":0,"modified":1339105214,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":827},"headData":{"title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms | KQED","description":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44134 http://blogs.kqed.org/bayareabites/?p=44134","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/","disqusTitle":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","path":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \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>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1874","bayareabites_1246"],"tags":["bayareabites_10500","bayareabites_2108","bayareabites_254","bayareabites_10497","bayareabites_10502","bayareabites_10409","bayareabites_2247","bayareabites_343","bayareabites_2820"],"featImg":"bayareabites_44226","label":"bayareabites"},"bayareabites_42867":{"type":"posts","id":"bayareabites_42867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42867","score":null,"sort":[1336917637000]},"guestAuthors":[],"slug":"strawberry-lavender-muffins-for-mothers-day","title":"Strawberry Lavender Muffins for Mother's Day","publishDate":1336917637,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n","blocks":[],"excerpt":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","status":"publish","parent":0,"modified":1550267695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1135},"headData":{"title":"Strawberry Lavender Muffins for Mother's Day | KQED","description":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42867 http://blogs.kqed.org/bayareabites/?p=42867","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/13/strawberry-lavender-muffins-for-mothers-day/","disqusTitle":"Strawberry Lavender Muffins for Mother's Day","path":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \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>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \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>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8258","bayareabites_3992","bayareabites_1314","bayareabites_8986","bayareabites_1012","bayareabites_10409","bayareabites_2247","bayareabites_10410"],"featImg":"bayareabites_42999","label":"bayareabites"},"bayareabites_14769":{"type":"posts","id":"bayareabites_14769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14769","score":null,"sort":[1278255637000]},"guestAuthors":[],"slug":"strawberry-gazpacho","title":"Strawberry Gazpacho","publishDate":1278255637,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n","blocks":[],"excerpt":"Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.","status":"publish","parent":0,"modified":1550611340,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1147},"headData":{"title":"Strawberry Gazpacho | KQED","description":"Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14769 http://blogs.kqed.org/bayareabites/?p=14769","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/04/strawberry-gazpacho/","disqusTitle":"Strawberry Gazpacho","path":"/bayareabites/14769/strawberry-gazpacho","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\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>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\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>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14769/strawberry-gazpacho","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_244","bayareabites_1214","bayareabites_14738","bayareabites_439","bayareabites_10409","bayareabites_3682"],"featImg":"bayareabites_15096","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. 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