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"content": "\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Peppermint Biscuit Donuts",
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"content": "\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n[aside tag='holiday-recipes' num='2' label='More Holiday Recipes']\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n[aside postID='bayareabites_131685,bayareabites_123197' label='More Dessert Recipes']\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coffee and Five Spice Roast Pork",
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"content": "\u003cp>[aside postID='bayareabites_135206,bayareabites_131564' label='More Holiday Recipes']\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kale and Mushroom Sticky Rice Stuffing",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n[aside postID='bayareabites_121797,bayareabites_131377' label='More Thanksgiving Inspiration']\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bourbon Bacon Jam with Dark Fruits",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Make Your Holiday Dinner Menu Gluten-Free",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nc1q6EcX6WAsjxkd1nW9qk4StPkDwpMN\"]\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n",
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"excerpt": "With a few good recipes, you can easily feed everyone at the table an impressive gluten-free holiday meal!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve got a house full of hungry guests, preparing Christmas dinner is already stressful. Add in food allergies or restrictions and it’s another coal to the fire (and not one that helps you cook). With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal, and you’ll find that cooking a gluten-free holiday meal isn’t that hard!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Fun fact: many food products include gluten in hidden or unexpected ways, so you should always double check your labels if it doesn’t outright say gluten-free. For example, the \u003ca href=\"https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/\">Celiac Disease Foundation\u003c/a> says even lunch meats might contain gluten. The good news: wines and hard liquor/distilled beverages are, for the most part, gluten-free (some makers use a wheat paste to seal their wine barrels).\u003c/p>\n\u003ch2>Hors D'oeuvres\u003c/h2>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-83112\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled eggs\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Deviled eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to go simple, try serving a platter of fresh veggies or sliced cheese and Kalamata olives (or all of the above). Traditional baguettes are out, but your local gluten-free bakeries like \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> or \u003ca href=\"https://wholesome-bakery.myshopify.com/\">Wholesome Bakery\u003c/a> may carry gluten-free French bread — call to find out. Feeling pretty confident about your baking game? Try making Josey Baker Bread’s \u003ca href=\"https://www.kqed.org/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe\">Adventure Bread\u003c/a>!\u003cbr>\nOtherwise, here are a few recipes that will ease your guests’ hunger until the main meal:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini\">Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/a> (replace baguette with a gluten-free option)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola\">Prosciutto-Wrapped Pears with Gorgonzola\u003c/a>(check the cheese does not contain wheat, barley, rye, oats, or malt)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91470/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings\">Spicy Vietnamese Fried Chicken Wings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table\">Homemade Cultured Compound Butter\u003c/a> (to pair with that gluten-free bread)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs\">A Grown-Up Twist on Deviled Eggs\u003c/a> (check mustard ingredients to make sure they do not include wheat flour or malt vinegar)\u003c/li>\n\u003c/ul>\n\u003ch2>Sides\u003c/h2>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-89836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing.\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep the sides easy by sticking to vegetable-based recipes. For anything that involves breadcrumbs or a crust, visit a local natural foods store for some gluten-free options.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing\">Gluten-Free Cornbread and Red Pepper Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89627/british-style-roasties-sweet-potato-version\">British-Style Roasties: Sweet Potato Version\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado\">Kale, Pomegranate, Tangerine and Avocado Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette\">Black-Eyed Pea Salad with Sherry Vinaigrette\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/18562/gluten-free-thanksgiving-recipes\">Gluten-Free Dinner Rolls\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Entrees\u003c/h2>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Duck Sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Go beyond the traditional turkey or ham for your holiday dinner! Some of these recipes involve chicken or beef broth which sometimes contain hydrolyzed wheat protein, so check the labels at the store.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas\">Braised Short Ribs with Gremolata\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples\">Braised Pork Shoulder with Sauerkraut and Apples\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131564/celebrity-chefs-recipes-chris-cosentinos-christmas-duck-with-endive-and-orange\">Chris Cosentino’s Christmas Duck\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter\">Roast Rack of Lamb with Herb Butter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Dessert\u003c/h2>\n\u003cfigure id=\"attachment_104498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-final.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many, the best part of dinner is at the end when you just have room for one last bite (so you have to make it count). Preparing gluten-free desserts isn’t terribly difficult, but it’s easy to get confused since baking with wheat flour is the norm for American sweets. For a go-to gluten-free flour recipe, bookmark\u003ca href=\"https://www.kqed.org/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\"> this one\u003c/a> from America's Test Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following recipes are all gluten-free, but they’ll be a decadent treat for everyone at the table.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues\">Gluten-Free Chocolate Meringues\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents\">Gluten-Free Chocolate-Dipped Almond Crescents\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor\">Pumpkin Caramels\u003c/a> (make sure to use 100% pure maple syrup)\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift\">Pomegranate-Apple Pâte de Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Want more recipes? Here’s another \u003ca href=\"https://www.kqed.org/bayareabites/53032/a-gluten-free-holiday-table\">gluten-free holiday menu option.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "There's something about the holidays that make buttery pralines extra special, so here's an extra special recipe made with cannabis-infused butter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska",
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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\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>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\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>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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